Curly Pasta Salad
by Susan Herr
Makes: 12 servings
Prep time: 15 minutes
Cook time: 8 minutes
Salad:
4 quarts water
1 tablespoon salt
12 ounces cavatappi or other curly pasta
4 cups thinly shredded red cabbage
2 orange bell peppers, cored, seeded and thinly sliced
1 pint yellow or red cherry tomatoes, halved
Dressing:
2/3 cup extra virgin olive oil
1/3 cup cider vinegar
2 tablespoon Dijon mustard
3 cloves garlic, peeled
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese
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1. To make salad: In large pot, combine water and salt; bring to boil.
2. Add pasta and cook until just tender, about 8 minutes. Drain pasta and rinse briefly under cold water to cool, shaking off excess.
3. In large bowl, combine drained pasta, cabbage, peppers and cherry tomatoes.
4. To make dressing: In blender, combine all dressing ingredients except cheese; blend until garlic is pureed and dressing is emulsified. Add Parmesan cheese and pulse to combine. Toss dressing with salad about 15 minutes before serving. (Salad ingredients can be prepared up to 1 day ahead; refrigerate cooked pasta and vegetables separately, then make dressing and toss together shortly before serving.)
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