Gourmet Pasta Salad
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).
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INGREDIENTS
NutritionDressing
- 2tablespoons lemon juice
- 1⁄2
- 3⁄4teaspoon kosher salt
- 1⁄4teaspoon fresh ground black pepper
- 1⁄3
Salad
- 1
- 1⁄2
- 2 1⁄2
- 1(12 ounce) jar olive oil-packed roasted red peppers, drained and sliced (Dell Alpe recommended)
- 4
- 1⁄4
- 1cup salami, chopped
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DIRECTIONS
- For the dressing, place all ingredients in a jar. Close lid tightly and shake until blended.
- 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).
- While the pasta is cooking, soak the red onion in ice water to mellow its flavor.
- Drain cooked pasta and place in a large bowl.
- 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.
- Serve immediately at room temperature or refrigerate until ready to use.
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