|
Only three or four years ago, pasta salad was the sort of foodstuff
that I associated with the sort of people who wore Birkenstock
sandals. And it seemed to show up on the buffet table, somewhere
between the Mexican five-layer dip, and the Jello-Cool Whip surprise.
But it's come a long way in those few years.
People's tastes have become more urbane, and the movement toward
eating locally-grown vegetables, in season, has helped to elevate
pasta salad from a bland concoction of mostly pasta and mayonnaise,
to a side dish worthy enough to compliment the most elaborate picnic
entrée.
Pasta salad has also become more versatile over time, because people
have moved away from using mayonnaise as a base for the dressing, to
using olive oil. This has created
opportunities for using ingredients that didn't combine well with
mayonnaise, like peppers, and olives, or for that matter, grilled
vegetables in general.
Here are two great recipes for pasta salad that will make you a
welcome guest at any picnic.
The first, Pasta Salad alla Caprese, is a take-off on the classic
Italian salad of tomato, mozzarella, and basil. It's so fast and
easy
to prepare, that you can assemble the salad only minutes before
leaving for the picnic.
The second, Pasta Salad with Grilled Vegetables, requires that you
start your grill to prepare the vegetables, but for me, is well worth
the effort.
Pasta Salad alla Caprese
Ingredients:
- 3/4 Lb. Fusilli pasta
- 6 - 7 Italian plum tomatoes, quartered and seeded
- Salt & freshly ground black pepper
- 1/4 Lb. Oil-cured Sicilian black olives, pitted and halved
- 4 - 6 Flat anchovy filets, roughly chopped
- 2 Tbs. Chives, finely chopped
- 15 20 Bocconcini of mozzarella
- 4 Tbs. Fresh basil, finely chopped
- 6 Tbs. Extra-virgin olive oil
Preparation:
Bring a large pot of salted water (at least six quarts) to a boil,
then add the pasta. Cook until the pasta has reached the al dente
state, then drain, shock in ice water, and drain again. Refrigerate
until needed (but not for more than two hours).
Add the tomatoes to a salad bowl, and season with salt and pepper.
Add the olives, the anchovy filets, and the chives and toss together.
Add the bocconcini and the basil, dress with the olive oil, and toss
all the ingredients to coat.
Add the pasta, and toss again to combine.
Serve at room temperature.
Serves six.
Pasta Salad with Grilled Vegetables
Ingredients:
- 3/4 Lb. Fusilli pasta
- 4 - 6 Tbs. Extra-virgin olive oil
- Salt & freshly ground black pepper
- 2 baby eggplants (about 1 pound), cut crosswise into 1/2 inch-thick
rounds
- 1 large red onion, cut crosswise into 3/4 inch-thick slices
- 1 large red bell pepper, seeded, cut lengthwise into 6 strips
- 1 large yellow or green bell pepper, seeded, cut lengthwise into 6
strips
- 1 medium zucchini, cut crosswise into 1/2 inch-thick rounds
- 8 asparagus spears, trimmed
- 2 Tbs. Extra-virgin olive oil
- 2 Tbs. Balsamic vinegar
Preparation:
Start a fire in your charcoal grill. If using gas, preheat the grill
to 500 F.
Bring a large pot of salted water (at least six quarts) to a boil,
then add the pasta. Cook until the pasta has reached the al dente
state, then drain, shock in ice water, and drain again. Refrigerate
until needed (but not for more than two hours).
When the fire is ready, (A charcoal fire is ready when you cannot
hold your open palm 3 inches above the grill for a count of five)
begin grilling the vegetables.
Coat each piece on both sides with olive oil, season with salt and
pepper, then add to the grill. Do not crowd.
They are done when they have developed dark grill marks, and have
become wilted; 3 4 minutes per side. Note: the onion will very
likely fall apart. This is okay.
As each piece is done, add to a salad bowl. When the asparagus is
done, cut into 2 inch pieces, and add to the other vegetables.
Add the olive oil and balsamic vinegar to the vegetables, and toss to
coat. Add the pasta, and toss again.
Serves six.
|
