COOK'S ILLUSTRATED'S ITALIAN PASTA SALAD RECIPE ON FOOD52

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Cook's Illustrated's Italian Pasta Salad Recipe on Food52 image

The secret to getting the perfect texture in this Italian pasta salad is to overcook the noodles to well beyond the al dente (or "to the tooth") we've long been taught to strive for. Through a process called retrogradation, the pasta naturally chills to tender and still-springy, not dry or stiff. A thick Italian dressing (thanks to blending pickled ingredients like pepperoncini and capers with quick garlic oil infused in the microwave) coats the noodles and stays punchy even when making the pasta salad ahead. Y

Provided by @MakeItYours

Number Of Ingredients 14

1 pound fusilli
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 garlic cloves, minced
3 anchovy fillets, rinsed, patted dry, and minced
1/4 teaspoon red pepper flakes
1 cup pepperoncini, stemmed, plus 2 tablespoons brine
2 tablespoons capers, rinsed
2 ounces (2 cups) baby arugula
1 cup chopped fresh basil
1/2 cup oil-packed sun-dried tomatoes, sliced thin
1/2 cup pitted kalamata olives, quartered
8 ounces salami, cut into ⅜-inch dice
8 ounces fresh mozzarella cheese, cut into ⅜-inch dice and patted dry

Steps:

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