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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pasta Salad by Mellissa Clark (NY Times) Recipe

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This recipe for Pasta Salad by Mellissa Clark (NY Times) is from Tina's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FOR THE DRESSING
3tablespoons red wine vinegar, plus more to taste
1garlic clove, finely grated or minced
1teaspoon dried oregano
Salt and freshly ground black pepper
⅓cup extra-virgin olive oil, plus more for drizzling
FOR THE PASTA
1pound short-cut pasta, such as farfalle
1pint cherry or grape tomatoes, halved
8ounces mozzarella, cubed (or use small mozzarella balls)
4ounces sliced salami, cut into ¼-inch ribbons
¾cup sliced Kalamata olives
½cup thinly sliced cucumber
3tablespoons diced red onion
1cup coarsely chopped fresh parsley and basil leaves
Directions:
Directions:
Step 1
Make the dressing: Combine vinegar, garlic, oregano and a big pinch each salt and pepper in a large bowl. Whisk in oil; taste and add more salt, pepper or vinegar as needed. Set aside.

Step 2
Prepare the pasta: Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until the pasta is al dente. Drain well, transfer to the large bowl, and toss with the dressing while still warm.

Step 3
Add tomatoes, mozzarella, salami, olives, cucumber and onion to the bowl and toss well; fold in herbs. Taste and season with more salt, pepper and vinegar, if you like.

Step 4
Drizzle with olive oil and top with cracked black pepper just before serving.
Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
From comments:

1. One thing I find useful: put half the dressing on the warm pasta then chill the salad a bit then add the rest before serving so that it doesn’t all absorb. It stays bright and the herbs and tomatoes don’t “cook” in the vinegar

2. I grated the garlic into the red wine vinegar and let it sit for an hour. Then I strained the garlic solids out and used the garlic infused red wine vinegar which was perfect.

3. Used a half lb of pasta and pretty much the full amount of the rest of the ingredients and it was perfect.

 

 

 

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