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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is my favorite pasta salad. It makes a perfect summer lunch served with cold red grapes and a fruity rosé wine. You can use whatever kind of salami you prefer (sopressata and genoa are both excellent). Ingredients:
2 tablespoons lemon juice |
1/2 cup extra virgin olive oil |
3/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1/3 cup mixed fresh herbs, finely chopped (basil, oregano, thyme) |
1 lb fusilli (spiral pasta) or 1 lb rotini pasta (spiral pasta) |
1/2 red onion, sliced |
2 1/2 ounces black olives, sliced |
1 (12 ounce) jar olive oil-packed roasted red peppers, drained and sliced (dell alpe recommended) |
4 ounces feta cheese, crumbled |
1/4 cup sun-dried tomato packed in oil, chopped |
1 cup salami, chopped |
Directions:
1. For the dressing, place all ingredients in a jar. Close lid tightly and shake until blended.
2. For the salad, cook the pasta according to package directions in salted boiling water (about 1-2 tablespoons salt for a big pot of water).
3. While the pasta is cooking, soak the red onion in ice water to mellow its flavor.
4. Drain cooked pasta and place in a large bowl.
5. Drain onions and pat dry, then add them to the pasta. Add the dressing, olives, peppers, feta, sun-dried tomatoes and salami to warm pasta and toss.
6. Serve immediately at room temperature or refrigerate until ready to use.
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