Emeril's Italian Pasta Salad
Source of Recipe
From chef and author Emeril Lagasse
List of Ingredients
1 pound farfalle (bowtie) pasta
1 large zucchini, ends trimmed, halved lengthwise and thinly sliced
1 large yellow summer squash, ends trimmed, halved lengthwise and thinly sliced
2 teaspoons minced garlic
1 teaspoon Emeril's Original Italian Essence (available in most stores), or other dried Italian herb mixture
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 cup thinly sliced strips pepperoni
1 cup thinly sliced strips mortadella, or ham
1 cup halved pimento-stuffed green olives
1 cup pitted and halved brine-cured black olives
1 small red onion, halved and thinly sliced
1 1/2 cups cubed provolone cheese
1/4 cup chiffonade fresh basil
4 teaspoons chopped fresh oregano
1 head Bibb lettuce, cored, leaves separated, rinsed and spun dry
Recipe
1. In a large pot of boiling salted water, cook the pasta until just tender, 7 to 9 minutes. During the last minute of cooking time, add the zucchini and squash and cook until just tender. Drain and rinse under cold running water. Drain well.
2. In a medium bowl, mash together the garlic and Italian Essence. Add the vinegar, salt, black pepper and red pepper and mix to combine. Whisk in the oil.
3. Transfer the pasta and vegetables to a large mixing bowl or pot. Toss with the dressing. Add the remaining ingredients except the lettuce and toss well to coat. Adjust the seasoning to taste.
4. Line a large serving bowl with the lettuce leaves. Turn out the pasta salad onto the lettuce and serve immediately.
Yield: Makes 10 to 12 servings.
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