Ingredients: |
Ingredients: • Salt & Pepper to taste
• 3 cups dried elbow macaroni (or any shape you like)
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1 cup diced hard salami (about 8 ounces)
• 1 cup diced English cucumber (about 1/3 cucumber)
• 1 cup halved cherry tomatoes
• 1/2 cup sliced olives (any mix you like)
• 12 oz marinated artichokes chopped (peel off any tough outer leaves, reserve the marinade)
• 1/2 cup chopped roasted red peppers (about 1 whole)
• 1/4 cup diced red onion (about 1/2 small)
• 1/4 cup chopped fresh flat-leaf parsley
• 4 ounces ricotta salata, grated, or crumbled feta cheese
• 1/3 cup red wine vinegar (or any vinegar you like)
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Directions: |
Directions:1. Bring a large pot of salted water to a boil. Cook pasta to al dente (you want to be sure it will hold its shape in the salad). Drain in a colander, rinse with cold water and shake until very dry.
2. Transfer the pasta to a large mixing bowl, drizzle 2 tablespoons of the olive oil over it and toss well to coat.
3. Add the cucumber, tomatoes, olives, peppers, salami, onions and parsley. Season with salt & pepper and toss well to combine.
4. In a small bowl, whisk together the vinegar, artichoke marinade and enough olive oil to have 1/2 cup liquid (to add to the 1/3 cup vinegar); pour it over the salad and toss well.
5. Taste and adjust the seasoning if necessary. For best flavor, let the salad stand at room temperature for about 30 minutes before serving.
Recipe adapted from Cooking Light and Geoffrey Zakarian |
This recipe for Light Summer Salad is from