Tuesday, April 27, 2010

Some Like it Hot


This pasta salad recipe is from Cooks Illustrated. More specifically, it is one of their Best Make Ahead recipes. Paw Paw and Yaya came out to help us landscape the front yard, and this was our quick dinner after a long day's work. It is supposed to be "made ahead" (gratuitous quotations justification: specific method prescribed as part of the title, and practically disregarded in the actual preparation on the field), but we were late, and I was hungry so we ate it warm. This can be made at least a day ahead and left in the fridge. When you want to eat it, add the rest of the dressing, and toss the tomatoes in. I've also added other things, like blanched green beans, just to keep it real.

Oh, and I'm not saying how I know, but rose wines are spectacular with this.
Pasta Salad For a Crowd, In Advance
Cooks titles it: Summer Garden Pasta Salad w/Olives and Feta, but I think that leaves nothing for the imagination

Recipe calls for farfalle (bowtie) pasta, but any smallish shaped pasta will work. It just might change the yield. Still cook until completely tender.

Serves 12-14

Dressing
6 T olive oil
3 T red wine vinegar
3 T lemon juice
1 medium shallot
1 T Dijon mustard
1 T fresh oregano leaves, minced (1/2 t dried)
1 t salt
1/4 t garlic powder
1/4 t ground black pepper

Salad
salt
1 lb farfalle
2 medium carrots, peeled and grated on large holes of grater
1 yellow bell pepper, 1/4 in. strips
8 oz crumbled feta (2 c.)
1 c pitted kalamata olives, chopped coarse
1/2 c minced fresh parsley leaves
1 pint cherry tomatoes, halved

Whisk all dressing ingredients together in medium bowl. Set aside.

Boil the pasta with 2 T salt and cook until completely tender. Reserve 1 c of the cooking water, then drain in a colander. Transfer the pasta to a large bowl.

Stir the reserved pasta water into the dressing. Pour half of this new mixture over the pasta and stir to coat. Stir in the carrots, pepper, feta, olives and parsley. Scatter the tomatoes on top.

To Store: Cover the salad tightly with plastic wrap and poke several holes in to vent. Refrigerate the salad and dressing separately for up to 2 days.

To Serve: Microwave the pasta on high power to remove the chill, 1-2 minutes. Shake the reserved dressing to recombine, then pour half over the salad, toss to combine. Add remaining dressing as needed to keep salad moist.

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