NOT YOUR USUAL PASTA SALAD...
Instead of the usual pasta salad that shows up on a party or dinner table, you know, the one you made where you're saying..how did it get so dry? Where's all the flavor? Why is the pasta cracking apart? Food\
police come get me if I'm wrong on this (don't think so) but it's usually the result of TOO much acid in the
dish and not enough oil. The acid (vinegar usually) breaks down that pasta if it's on there too long and
most of the moisture is sucked up as well. For some reason is sort of sucks the salt out of the salad
too. Are you with me on this? Has this happened to you? Are you left with buckets of pasta salad no one
wants to eat? Tragedy for sure, since it really is a crime to spend time and money on food that doesn't
get eaten. Too many people are in need of food for it to ever be wasted.
Using a Southern Italian (shocker) flavor pallette, try this idea. No, it's not Caprese Salad, but..it does
embrace many of the elements of that delicious salad. Whisk up 2 finely minced shallots, 2 tsps. of
red Wine Vinegar, 2 tbs. of Dijon Mustard, 1/4 cup Extra Virgin Olive Oil, 1 tsp. of crumbled dried oregano,
salt and pepper to taste. Cook 1 lb of Pasta, in this case a favorite for me, Gemelli. It's firm enough to
hold up to an overnight salad marinade. Cook till al dente according to the package instructions and make
sure you completely let this cool. When cool and dry, mix in 3 tbs. of olive oil, a little salt and pepper...toss
well..now add 1/8 cup grated Locatelli Pecorino Romano (or any Italian Imported Pecorino) with the
pasta. See how it sticks to the pasta. In a small dice, cut up 2 medium tomatoes. Tear up at least 8 basil leaves...mix together then mix with the pasta. Now toss in 1 1/2 cups of either Bocconcini (the small little
balls of mozzarella you can buy in water, drained) or 1 1/2 cup chopped mozzarella fresca. Pour the
dressing over the salad...Mix well. Let this sit overnight or at least 2 hours before serving.
Here's the trick..or my trick anyway...chances are, even with the buffers of cheese and oil I have added
onto the pasta, it still may have sucked up moisture and flavor. TASTE!!! before you serve it. You're a good
chef, do some of the things the pros do...always taste before you serve. Add more Olive Oil and maybe grated cheese to add flavor and moisture. Garnish with fresh basil and you're ready to serve.
Remember to taste it before your guests taste it...recipes cannot account for natural occurances...like
the pasta soaking up dressing.
Have fun with it. Happy Pasta Salad making (of course, be a cook here..add to this basic recipe or make it as is...).
\You may never use that store bought bottle dressing over your pasta salad again!!
Posted by peter battaglia at 11/4/2011 6:43 PM 
Categories: salad, MOZZARELLA, BASIL, PASTA
Tags: SALAD basil PASTA
Categories: salad, MOZZARELLA, BASIL, PASTA
Tags: SALAD basil PASTA
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