Very colorful and flavorful. It is best to add the arugula and the basil just before serving the salad.
Source: Cooks illustrated
1. Bring 4 quarts water to boil in a large pot. Add pasta and 1 tablespoon of salt and cook, stirring often until pasta is tender throughout, 2 to 3 minutes past al dente. Drain pasta and rinse under cold water until chilled. Drain well and transferred to a large bowl.
2. Meanwhile, combine oil, garlic, anchovies, and pepper flakes in liquid measuring cup. Cover and microwave until bubbling and fragrant, 30 to 60 seconds. Set aside.
3. Slice half of pepperoncini into thin rings and set aside. Transfer remaining Pepperoncini to food processor. Add capers and pulse until finely chopped 8 to 10 pulses, scraping down sides of bowl as needed. Add pepperoncini brine and warm oil mixture and process until combined, about 20 seconds.
4. Add dressing to pasta and toss to combine. Add arugula, basil, tomatoes, olives, salami, mozzarella ,and reserved pepperoncini and toss well. Season with salt and pepper to taste. Serve.
(Salad can be refrigerated for up to three days. Let come to room temperature before serving.)
This is a huge salad. I only made half the recipe for us and we’re still going to have it for more than two nights.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (165g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 301 | ||
Calories from Fat: 99 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11g | 15 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 59.5mg | 18 % | |
Sodium 349.2mg | 12 % | |
Potassium 341.2mg | 9 % | |
Total Carbohydrate 36.8g | 11 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 35.6g | ||
Protein 14.5g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 301
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