Italian pasta salad
Laura in the Kitchen · ♥ 1.5K likes · 67.7K views · 3 min video
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Ingredients
Method
Techniques
- short pro bono
- so prosata
- salami
- prosciutto
Chop whatever cured meats and cheese are on hand -- provolone, soppressata, salami, prosciutto.
- 1 whole shallot
- colorful cherry tomatoes
- leftover mozzarella balls
Thinly slice a shallot; add cherry tomatoes and mozzarella balls cut into little pieces, everything about the same size.
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 cloves garlic
- Parmigiano Reggiano
- salt, pepper
- Italian seasoning
- Calabrian chili paste
Dressing for 8 oz cooked pasta: 1/4 cup red wine vinegar, 1/2 cup extra virgin olive oil, a grated clove of garlic, lots of Parmigiano, salt, pepper, Italian seasoning and a little Calabrian chili paste. Err on the side of too much; the pasta absorbs it as it sits.
- 8 oz tree colored rotini
- salted water
Cook 8 oz rotini al dente in well-salted water, drain, shock in cold water.
- peperoncino
- sweet peppers
- basil and parsley
Toss everything together with a little peperoncino, sweet peppers and lots of basil and parsley.
- parm
Make a few hours ahead; let sit at room temperature about 20 minutes before serving to take the chill off. Add a handful of parm to serve.