10.30.2012

pasta salad with salami, provolone, and sun-dried tomato vinaigrette


we made this for the weekend and man did it hit the spot. doesn't the name just make your mouth drool? and there are kalamata olives as well. i know, i know. a new, no cook, easy-peasy but fancy and delicious meal. of course it's from cook's illustrated. they know what they're doing, that's for sure.

from cook's illustrated: the best 30 minute recipe
serves 4-6

6 T. olive oil (I just used the evoo from the sun-dried tomatoes)
1 8 oz. jar oil-packed sun-dried tomatoes, drained and minced (I used trader joe's and didn't mince since they were already julienne-d)
1/4 c. red wine vinegar
2 T. minced fresh pasil or parsely (I opted for dried)
1 garlic clove, minced
salt and pepper
1 lb. fusilli, or cork-shaped pasta (or w/e you have on hand: we used bowties)
8 oz. thickly sliced salami, cut into matchsticks** (see note)
2 cups spinach**
8 oz. thickly sliced provolone, cut into matchsticks**
1/2 c. pitted kalamata olives, roughly chopped**

note: The best part about the ingredients is that you can use however much you'd like, whatever your tastes are. I got our salami and provolone cut into two thick discs each and used 1 1/2 of the salami and just one of the provolone. I added more spinach as well and a little more olives. Also, I think next time I may do feta instead, since we've always got some feta on hand (thanks costco!) and I just really like cheese with a little bite to it, but that's me.

1. boil water for pasta in a large pot, about 4 quarts, well salted.
2. make the dressing: whisk olive oil, sun-dried tomatoes, vinegar, basil or parsley, garlic, 1/2 t salt and 1/2 t pepper together in a bowl large enough to hold entire pasta salad (get a pretty big bowl, since you need a little extra room to toss in/coat the spinach).
3. add the pasta and stir often, until al-dente. drain, and shake off water.
4. add the hot, drained pasta and the salami to the bowl with the dressing and toss. cover and refrigerate until cooled, about 15 minutes.
5. just before serving add in the rest, and season with salt and pepper, if needed. 

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