Pasta Salad is versatile and delicious. It is great for a family party, can hold its own on a buffet table, and can be made from endless combinations of fresh vegetables, cured meats and cheeses. I like this one with the bright colors and flavors, and the red wine vinegar & olive oil dressing.
Author Homemade Italian Cooking with Cara
1pintred cherry tomatoescut in half
1pintyellow grape tomatoescut in half
1/2tablespoonKosher salt plus 1 tablespoon Kosher salt for pasta water
1/3cupred wine vinegar
1/2TBground black pepper
1lbmezza rigatonior farfalle, fusilli, elbow mac, or penne
1red bell pepperdiced
1yellow red pepper diced
¼cupminced red onion
12ozfresh green beantrimmed and cut in 1 inch pieces
10ozwholeblack kalamata olives, pitted and drained
1cupcubed dry italian salami
1cupcubed provolone cheese
1cupfresh basil leaveschopped
½cupfresh Italian flat leaf parsleychopped
In a large glass bowl, mix the tomatoes, 1/2 tablespoon Kosher salt, garlic and olive oil. Let marinate at room temperature for several hours. The juice from the tomatoes and olive oil mixture is the base for the salad dressing.
Remove the garlic slices and toss. Remove the tomatoes and set aside.
Whisk the red wine vinegar, oregano and black pepper into the olive oil/tomato juice mixture. Set aside.
Bring pot of water with 1 TB salt to boil. Cook the pasta in boiling water for 7-9 minutes until “al dente”.
Drain the pasta and put in large serving bowl. While still warm pour the olive oil mixture over the pasta and mix well. The pasta will absorb the flavor.
Add the peppers, celery, green beans, kalamata olives, salami, cheese, parsley and basil to the cooled pasta, and carefully mix. Season with remaining salt.
Served room temperature. Can be stored in fridge until ready to serve.