Recipe by diner524
Recipe I found on Moroccan Food on About.com. It states that you can add a variety of vegetables (your choice), so would I add carrots, celery along with the suggested bell pepper as my choices. Here is what is stated about the recipe: "This antipasto-style pasta salad gets a Moroccan twist with ingredients common in Morocco – cured meat, olives, Edam cheese, and veggies – and an easy cooked vinaigrette that takes just minutes to prepare. Use my suggestions below, or personalize the salad with up to 3 1/2 cups of your own additions such as marinated artichokes, pimientos, black olives, mushrooms, cooked baby carrots or cauliflower or broccoli florets. Allow chilling time before serving. The tri-colored pasta salad is intended as a side dish, but you may find yourself eating enough of it to make it your main course!"
Top Review by flower7
I halved the recipe since I was making for just myself and didn't want a ton leftover. Used mini farfalle instead of rotini (what I had on hand). Used the full amts of salami (cubed) and edam, half a bell pepper, full amt of corn, about 2 Tbsp olives, and also added half a can of artichoke hearts (chopped) and a few Tbsp homemade pickled green tomatoes (diced). Used shallot in the dressing and white wine vinegar. Really delicious. Love the za'atar in the dressing. Thanks for sharing!
For the Pasta Salad
- 1 lb tri-colored rotini pasta (spiral)
- 1 cup salami, cut into very thin sticks (or saucisson)
- 1 cup edam cheese, cut into tiny cubes (or other variety)
- 1 bell pepper, finely chopped (or cut into thin sticks)
- 1⁄2 cup green olives, sliced
- 1⁄2 cup corn
For the Vinaigrette
- 2⁄3 cup vinegar
- 2⁄3 cup olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, partially crushed but not pressed
- 2 teaspoons dried za'atar spice mix (or oregano)
- 1 1⁄2 teaspoons sugar
- 1 teaspoon salt
- 1⁄4 teaspoon cayenne pepper (optional)
Directions See How It's Made
- Cook the pasta al dente according to the package directions. Drain the pasta, rinse with cold water, and leave it to cool and drain completely in a colander.
- While the pasta is cooking, make the dressing. Place the vinaigrette's ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer the dressing for 5 minutes, stirring occasionally. Remove the partially crushed garlic cloves and set the dressing aside to cool.
- Transfer the cooled pasta to a large bowl and add the salami, cheese, olives, peppers and corn (or add your own ingredients – up to 3 1/2 cups). Pour the vinaigrette over the salad and stir gently to mix. Cover, and leave the pasta salad to marinate in the fridge for several hours or overnight.
- Stir the salad and check for seasoning, before serving.