What’s For Dinner?
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES OR LESS
This tasty pasta salad from Food & Drink editor Susan Puckett is just right for warm weather.
With the holiday weekends during late spring and summer, you might find yourself with leftover deli meats and cheeses that will work perfectly in this dish. In addition to salami and provolone, we've added giardiniera, a mix of pickled vegetables and olives, typically reserved for relish trays or antipasto platters. They add zip and tang to the salad. Look for it in the condiment section of your supermarket.
You can also improvise, using whatever you have on hand, substituting or adding marinated artichoke hearts, whole or sliced imported olives, chopped pepperoni or other deli meats or diced roasted red peppers. -- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 6
2 cups penne, bow-tie or other short pasta
1 (16-ounce) jar or 2 cups imported giardiniera in vinegar
4 ounces salami, chopped
4 ounces provolone or mozzarella, cubed
1/4 cup extra-virgin olive oil
Set a colander over a bowl, drain vinegar from giardiniera and reserve. Cut large vegetables into bite-size pieces.
In a large serving bowl, combine chopped vegetables, pasta, salami and cheese. Toss with olive oil and 1 tablespoon of the reserved vinegar, or to taste. Season with salt and lots of freshly ground pepper.