italian pasta salad

• total tid: total time 20 minutes

Ingredienser

6 ounces fusilli

Table salt for cooking pasta

2 tablespoons oil

1 garlic clove, minced

⅛ teaspoon red pepper flakes

½ cup pepperoncini, stemmed, plus

1 tablespoon brine cup baby arugula

½ cup chopped fresh basil

4 ounces fresh mozzarella cheese, chopped coarse and patted dry

2 ounces salami, chopped coarse

¼ cup oil-packed sun-dried tomatoes, sliced thin

¼ cup pitted kalamata olives, quartered

Vejledning

1 Bring 2 quarts water to boil in large saucepan. Add pasta and

1½ teaspoons salt and cook, stirring often, until pasta is tender throughout, 2 to 3 minutes past al dente. Drain pasta and rinse under cold water until chilled. Drain well and transfer to bowl.

2 Meanwhile, combine oil, garlic, and pepper flakes in liquid measuring cup. Cover and microwave until bubbling and fragrant, 30 to 60 seconds; set aside. Slice half of pepperoncini into thin rings and set aside. Mince remaining pepperoncini then add to dressing along with pepperoncini brine.

Add dressing to pasta and toss to combine. Add arugula, basil, mozzarella, salami, sun-dried tomatoes, olives, and reserved pepperoncini and toss well. Season with salt and pepper to taste. Serve. (Salad, arugula, and basil can be refrigerated separately for up to 2 days.)

Notater

kitchen improv

use what you've got Substitute any short pasta for the fusilli; substitute baby kale or baby spinach for the arugula.

level up If you've got them, capers and anchovies would give the pasta salad a briny boost; toasted pine nuts or walnuts (see page 15) COOKING FOR ONE would add crunch.

make it vegetarian Omit the salami and add chickpeas.

make it greek Substitute crumbled feta for the mozzarella, shredded chicken for the salami, and chopped dill for the basil, and add cucumbers and red onion. 226

why this recipe works Pasta salad is a crowd-pleasing, easily portable dish that checks all the cheesy, meaty, tangy, and carb-y boxes- if you've ever been to a graduation party or potluck, you've probably eaten your fair share. But it's also perfect for a casual solo meal (and is a great excuse to clean out your fridge). Even better, it improves the longer it sits and the flavors have the chance to mingle-certainly something to look forward to for lunch the next day. Here we were inspired by the cured meats and vegetables of Italian antipasto platters, but the beauty of this salad is that it's easy to switch up depending on what you have on hand. The only constant is slightly overcooking the pasta so it maintains its tender texture as it firms up when it cools. We prefer a small, individually packaged, dry Italian-style salami such as Genoa or soppressata, but unsliced deli salami can be used. You can use extra pepperoncini instead of pickles in the Packable Pita Sandwich (page 195).