STEAK AND PASTA SALAD

STEAK AND PASTA SALAD image

Yield 8-10 servings

Number Of Ingredients 23

For the Vinaigrette:
1/4 cup sherry vinegar
2 Tbs. capers, drained and rinsed (roughly chopped if large)
2 tsp. fresh lemon juice
2 cloves garlic, crushed and peeled
1/2 tsp. chopped fresh rosemary
1/3 cup extra-virgin olive oil
1/2 cup oil-packed sun-dried tomatoes, drained
3/4 tsp. kosher salt
Pinch cayenne; more to taste
FOR THE SALAD:
kosher salt
1/2 lb. rotini
1.5 cups baby arugula
1.5 cups fresh or frozen peas, boiled until just crisp-tender and drained
1.5 cups diced zucchini (1/4-inch dice)
1.5 cups canned chickpeas (rinse well)
1 Tbs. extra-virgin olive oil
8 oz. fresh mozzarella, diced (about 1 cup)
2 Tbs. capers; more to taste
1/4 cup diced or thinly sliced red onion; more to taste
freshly ground pepper
1 small flank steak, grilled and sliced

Steps:

For the Vinaigrette: In a medium bowl, combine the vinegar, capers, lemon juice, garlic, and rosemary. Add the olive oil and whisk to combine. Slice the tomatoes into thin strips and stir them into the dressing. Season with salt and cayenne and set aside for at least 30 minutes. Discard the garlic before using. The vinaigrette can be made up to a day ahead and stored, covered, in the refrigerator. For the Salad: Put 4 to 6 quarts of salted water in a large pot and set it over high heat. Once the salt has dissolved, taste the water-it should taste like sea water. If it doesn't, add more salt. Bring the water to a boil and add the pasta. Cook the pasta according to the package instructions until just al dente. Drain the pasta thoroughly by shaking it in a colander, then immediately pour it out onto a rimmed baking sheet to cool. Toss the pasta with the olive oil to prevent sticking. Transfer the cooled pasta to a large serving bowl. Add the arugula, peas, zucchini, and chickpeas to the pasta and toss. Add the mozzarella, capers and red onion, plus just enough of the vinaigrette to moisten the pasta. Toss again. Let the salad rest for 10 to 15 minutes to allow the flavors to meld and then taste the salad again. If necessary, add a little more capers and red onion, vinaigrette or salt and pepper. Serve as soon as possible.