Pasta Salad

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Introduction

There are probably as many variations of pasta salad as there are cookbooks written. We offer you a version that is not dependent on seasonal produce. We have tried to keep the list of ingredients short, yet the tastes exciting. If you are not familiar with capers or sun-dried tomatoes, this salad will give you a good introduction. Commonly found on the grocer’s shelf, both of these ingredients are wonderful to have on hand for other pasta dishes, hot or cold. If you are cooking for a crowd, double the recipe; otherwise, serve as few as two and enjoy the leftovers. This salad is best made at least two hours before serving, or make a day ahead.

Ingredients

Dressing

Steps

1. Cook pasta according to the directions in Understanding and Cooking Fresh and Dried Pasta. Drain in a colander, then rinse under cold water. Shake all excess water from the pasta, otherwise the water will dilute the dressing. In a large mixing bowl combine pasta, bell pepper, scallion, parsley, peas, capers, and tomatoes. Mix to combine.
2. In a glass measuring cup or small bowl, combine the dressing ingredients. Stir well, then pour over the pasta mixture. Mix to combine. Cover and refrigerate. Remove to room temperature ½ hour before serving.

Notes

• Sun-dried tomatoes are available either packed in oil or packaged in dried form. Our preference for this recipe is the type packed in oil. Include any of the oil clinging to the tomatoes as you measure and chop; it will just add to the flavor.
• There is no need to cook the peas. Rinsing under hot water will begin the thawing process and by the time the salad is completed the peas will be fully thawed.
• In summer, substitute fresh basil for the parsley and use vine-ripened tomatoes for the sun-dried ones. If a fresh vegetable looks appealing at the market, substitute it for the peas or add in addition to them. Blanch (see Understanding and Cooking Fresh Vegetables) fresh vegetables such as asparagus, broccoli, or cauliflower before adding to the salad. Zucchini and yellow squash are fine to use raw.
• If you would like to make this salad a main course, you could add cooked fresh baby shrimp, diced cooked chicken, or matchstick-cut roast beef. Canned tuna, drained and flaked, is another possibility. Even crumbled feta cheese or cubed pieces of Swiss or provolone cheese would complement this salad.

This content is from the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis.