TIP OF THE DAY: Turn Leftover Pasta Into Antipasto Salad | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food AdventuresTIP OF THE DAY: Turn Leftover Pasta Into Antipasto Salad | The Nibble Webzine Of Food Adventures
For lunch or a light dinner: antipasto salad. Photo courtesy Melissas.
Turn your leftover pasta into an antipasto salad.
You can boil the pasta from scratch, but whenever we make short cut pasta for a hot dish, we make extra for a cold pasta salad later in the week.
You can customize the recipe with your favorite ingredients, and use up leftover peas and other veggies. With this recipe from Melissa’s The Great Pepper Cookbook, prep time is 30 minutes, total time 50 minutes.
RECIPE: ANTIPASTO SALAD
Ingredients For 12 Servings (1-1/4 Cups)
For The Salad
1 pound fusilli, rotini or other corkscrew pasta
1/2 pound (about 2 cups) cooked ham, cubed
5 ounces smoked mozzarella cheese, cubed
4 ounces (3/4 cup) hard salami, cubed
3 ounces pepperoni (3/4 cup), cut into strips
1/2 cup pitted or stuffed green olives
1/2 cup pitted black olives (Kalamata or Picholine)
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small red onion or sweet onion, very thinly sliced
Salt and pepper
Pepperoncini pickled peppers
Sundried tomatoes, julienned, or fresh tomatoes (wedges or halved cherry tomatoes
Be adventurous: Try different shapes like gemelli (juh-MELL-lee, meaning “twins”) instead of the more common fusilli in the photo above. Photo courtesy Barilla.
WHAT IS SHORT CUT PASTA?
Think of Italian pasta in these general categories:
Long Form Or Strand Pasta. This refers to any spaghetti-like that you can twist around your fork. These pastas are made in varying widths, from the thinnest angel hair to the plumpest bucatini. They can be round or flat (see ribbon pasta, next), solid or hollow, like bucatini.
Ribbon Pasta. A sub-category of long form pasta. These are the flat cuts: fettuccine, lasagne, linguine and tagliatelle, for example.
Short form pasta takes several forms:
Tubular Pasta. From tiny to jumbo, smooth or ridged (“rigati”), straight-cut or diagonally cut, this category includes elbows, manicotti, penne and rigatoni are well-known cuts. In this category, the seemingly same size pasta will have a different name if the ends are straight-cut versus diagonally cut—for example, penne, straight tubes cut on the diagonal, versus rigatoni, with square-cut ends.
Shaped Pasta. Farfalle (bow ties), fusilli (corkscrews), ruote (wagon wheels) are prominent examples. There are endless ways to twist and curl and shape pasta; hence, the hundreds of regional varieties.
Stuffed Pasta. This group includes agnolotti, mezzelune, ravioli, tortellini and “dumpling” pasta like gnocchi.