Smoky Italian Pasta Salad Recipes

ITALIAN PASTA SALAD RECIPE

Steps:

• Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
• In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
• In a small bowl or measuring cup, mix the dressing ingredients together.
• Pour the dressing over the pasta and toss to coat.

ITALIAN PASTA SALAD

Steps:

• Cook pasta according to directions on package (I boil in 5 quarts water with 1 Tbsp salt) just barely to al dente. Reserve 1/2 cup pasta water then drain pasta.
• Immediately transfer pasta to a rimmed 18 by 13-inch baking sheet and spread out to cool for 15 minutes.
• While pasta is cooking and cooling chop ingredients and prepare dressing.
• For the dressing whisk together olive oil, lemon juice, oregano, mustard, honey, garlic, red pepper flakes and season lightly with salt and then pepper to taste.
• Add cooled pasta to an extra large bowl along with salami, tomatoes, olives, bell peppers, red onion, mozzarella pearls, parmesan, parsley and basil.
• Whisk dressing once more then pour over ingredients in bowl along with 1/4 cup pasta water. Toss well to evenly coat. Thin with more pasta water as desired and season with more salt as needed.
• It can be served right away or for a colder, more refreshing pasta salad, chill for 1 - 2 hours (or up to 3 days).

SMOKY ITALIAN PASTA SALAD

Steps:

• Bring a large pot of water to a boil. Add 3 handfuls of kosher salt to the water. Taste the water; it should be as salty as the sea. Cook the pasta according to the instructions on the package. Drain and set aside.
• While the pasta is cooking, cube the salami, halve the tomatoes, dice the roasted peppers, cube the mozzarella, thinly slice the pepperoncini, cut the basil into chiffonade and pick the oregano from the stems. Set everything aside; congrats, you've got your mise-en-place.
• To make the dressing, finely mince the shallot and put it in a mason jar or other jar with a tightly fitting lid. Grate the garlic into the jar. Add the vinegar and season with salt and cracked pepper to taste. Screw on the lid and shake. Open the jar, add the oil, close the lid, and shake again to emulsify the dressing.
• Put the pasta into a large bowl. Add the salami, tomatoes, roasted pepper, mozzarella, pepperoncini, 1/2 cup of the basil, 1 tablespoon of the oregano and 3/4 cup of the Parmesan. Drizzle the dressing over the top and toss to combine. Adjust the seasoning to taste with more salt and pepper. Finish the salad with the remaining basil, oregano and Parmesan. Enjoy. Can be made up to 3 to 4 days in advance of serving; this pasta salad actually gets better as it sits. Store it in an airtight container in the refrigerator.