Deli Pasta Salad

NZ House & Garden - - EXTRA HELPING -

This de­light­ful recipe with juicy cherry toma­toes, crisp pancetta, cour­gette, basil, olives, parme­san and creamy boc­concini hails from the New York neigh­bour­hood of Lit­tle Italy and is very dif­fer­ent from Amer­i­can pasta sal­ads, which are typ­i­cally made with may­on­naise, cel­ery and ap­ples.


300g far­falle (bow tie) pasta

40g (¼ cup) pine nuts

1 cour­gette

1 shal­lot

Olive oil for fry­ing

80g pancetta

125g cherry toma­toes

1 yel­low or or­ange cap­sicum

80g (½ cup) sun-dried toma­toes in oil 50g (½ cup) pit­ted black olives ½ bunch basil

125g boc­concini


4 ta­ble­spoons white bal­samic vine­gar 10 ta­ble­spoons olive oil

½ tea­spoon dried oregano ½ tea­spoon dried thyme

Salt and freshly ground pep­per Pinch of sugar

50g parme­san

Cook pasta in boil­ing salted wa­ter ac­cord­ing to packet in­struc­tions un­til al dente. Drain, re­fresh un­der cold wa­ter and drain again thor­oughly.

Dry-roast pine nuts in a fry­pan un­til golden brown.

Wash and trim cour­gette, halve length­wise and slice.

Peel shal­lot and slice into rings. Heat a lit­tle olive oil in a fry­ing pan and fry cour­gette and shal­lots for a few min­utes. Re­move and set aside.

Dice pancetta, add to the same pan and fry un­til crisp.

Halve or quar­ter toma­toes. De­seed cap­sicum, re­move any white mem­brane and dice finely. Dice sun-dried toma­toes. Drain olives and slice into rings. Rinse basil, shake off ex­cess wa­ter and pick off the leaves. Drain boc­concini and cut or tear into small pieces.

Com­bine all the pre­pared salad in­gre­di­ents in a large bowl.

Whisk to­gether all the dress­ing in­gre­di­ents ex­cept the parme­san, and sea­son with salt, pep­per and sugar. Finely grate parme­san and stir into dress­ing.

Toss the salad with the dress­ing. Leave to mar­i­nate in the fridge for at least 2 hours be­fore serv­ing. Sea­son again to taste if needed with ex­tra vine­gar, oil, salt and pep­per. Serves 4-6

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