The Only Basic Pasta Salad Recipe Youll Ever Need
THE ONLY BASIC PASTA SALAD RECIPE YOU'LL EVER NEED
This classic is a must-have at barbecues, potlucks, cookouts, and summer events everywhere.
Categories American Barbeque Italian comfort food feed a crowd lunch picnic
Time 35m
Yield 6-8 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
- Meanwhile, whisk together vinegar, oil, mustard, and sugar in a bowl. Transfer half of dressing to a large bowl and add onions; toss to coat. Let stand while pasta cooks.
- Drain pasta and add to onion mixture; toss until liquid is absorbed. Cool to room temperature.
- Add bell pepper, tomatoes, artichokes, olives, salami, parsley, oregano, capers, and remaining dressing, toss to coat. Fold in mozzarella. Serve sprinkled with additional parsley.
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- Bring a large pot of water to a boil. Add a heaping palmful of salt. Add the orecchiette and cook according to the box’s instructions. Drain the pasta, rinse under cold water, and let drain again. Transfer the pasta to a large mixing bowl and toss with a light coating of olive oil. Set aside.
- In a large cast-iron skillet, add the walnuts over low heat. Allow the walnuts to toast until golden and fragrant, a few minutes or so. Transfer the walnuts to a cutting board, let cool slightly, roughly chop, and set aside.
- Wipe out the skillet so it’s free of crumbs. Heat over medium. Add enough olive oil to just coat the bottom of the skillet. Add the asparagus. Season with a pinch of salt. Let cook until caramelized and tender, flipping often. Transfer the asparagus to the cutting board, let cool slightly, and slice into 1” pieces.
- To the same skillet, add a little more olive oil. Add the leeks and repeat the process. Transfer the leeks to a plate.
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