Introduction
This vibrant pasta salad combines the heartiness of medium shell pasta with a medley of fresh vegetables and flavors. The tangy homemade dressing, infused with garlic and herbs, elevates the dish, making it a perfect addition to any gathering or a delightful light meal on its own.
Detailed Ingredients with measures
For the Dressing:
– ¼ cup red wine vinegar
– 4 garlic cloves, minced
– 1 tablespoon honey
– 1 tablespoon Dijon mustard
– 1 teaspoon dried oregano
– ½ teaspoon dried dill
– 1 teaspoon kosher salt
– 1 teaspoon freshly ground black pepper
– ½ cup olive oil
For the Salad:
– 8 ounces medium shell pasta
– 1 can (15 ounces) chickpeas, drained and rinsed
– 1 small zucchini, thinly sliced
– 1 small summer squash, thinly sliced
– 1 pint cherry tomatoes, quartered
– 1 large shallot, thinly sliced
– 8 ounces smoked provolone cheese, diced
– 1 cup fresh basil leaves, torn
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4-6 people
To prepare this delightful salad, first, make the dressing by whisking together red wine vinegar, garlic, honey, Dijon mustard, dried oregano, dill, salt, and pepper in a medium bowl. Slowly drizzle in the olive oil while whisking to emulsify the mixture.
Next, cook the medium shell pasta in a large pot of salted boiling water until al dente, following the package instructions. Rinse the pasta under cold water to halt the cooking process and place it in a large mixing bowl.
While the pasta cools, marinate the vegetables. In a separate bowl, toss the zucchini, summer squash, and shallot with some of the dressing, allowing them to sit for about 10 minutes to absorb the flavors.
Once everything is ready, combine the cooled pasta with the marinated vegetables, chickpeas, quartered cherry tomatoes, diced smoked provolone cheese, and torn basil leaves in the mixing bowl. Drizzle the remaining dressing over the top, and gently toss to ensure all ingredients are well combined.
This salad can be served immediately or refrigerated for up to 24 hours for enhanced flavor. Remember to toss gently again before serving and adjust seasoning as needed. Enjoy this fresh and wholesome dish at your next meal or gathering!
Detailed Directions and Instructions
Prepare the Dressing
– In a medium bowl, combine red wine vinegar, minced garlic, honey, Dijon mustard, dried oregano, dried dill, kosher salt, and freshly ground black pepper.
– While whisking continuously, slowly drizzle in the olive oil until the mixture is emulsified.
Cook the Pasta
– Bring a large pot of salted water to a boil.
– Add the medium shell pasta and cook according to the package instructions until al dente.
– Drain the pasta and rinse under cold water to stop the cooking process.
– Transfer the cooled pasta to a large mixing bowl.
Marinate the Vegetables
– In a separate bowl, place the thinly sliced zucchini, summer squash, and shallot.
– Pour a few tablespoons of the prepared dressing over the vegetables and toss to coat.
– Allow them to marinate for about 10 minutes.
Assemble the Salad
– To the bowl with the cooled pasta, add the marinated vegetables along with any dressing they were marinated in.
– Add the drained chickpeas, quartered cherry tomatoes, diced smoked provolone cheese, and torn fresh basil leaves.
– Drizzle the remaining dressing over the salad.
– Gently toss all the ingredients together until well combined and evenly coated with the dressing.
Serve
– The salad can be served immediately or covered and refrigerated for up to 24 hours to allow the flavors to meld.
– Before serving, give the salad a gentle toss and adjust seasoning if necessary.
Notes
Serving Suggestions
– This salad can be served as a main dish or as a side dish along with grilled meats or fish.
Flavor Enhancements
– Consider adding a splash of lemon juice or some crumbled feta cheese for additional flavor.
Storage Tips
– If storing, keep the salad in an airtight container to maintain freshness, and add fresh basil just before serving to prevent wilting.
Cook techniques
Emulsifying the Dressing
To emulsify the dressing, begin by whisking together the vinegar, garlic, honey, Dijon mustard, dried herbs, salt, and pepper in a bowl. While continuously whisking, slowly drizzle in the olive oil. This process creates a stable mixture where the oil and vinegar blend together without separating.
Cooking Pasta to Al Dente
Bring a large pot of salted water to a rolling boil before adding the pasta. Cook the medium shell pasta according to the package instructions, usually around 8-10 minutes, until it’s al dente—tender yet firm to the bite. Drain and rinse with cold water to halt the cooking process and prevent sticking.
Marinating Vegetables
For more flavor, marinate the sliced zucchini, summer squash, and shallot in a bowl with a few tablespoons of the dressing. This step not only enhances the taste of the vegetables but also helps soften them slightly, allowing their flavors to meld together.
Tossing the Salad
In a large mixing bowl, combine the cooled pasta, marinated vegetables, chickpeas, cherry tomatoes, smoked provolone, and fresh basil. Drizzle the remaining dressing on top and gently toss the ingredients to ensure everything is evenly coated and well mixed.
Serving and Storing
The salad can be served right away or allowed to chill in the refrigerator for up to 24 hours, enabling the flavors to integrate even further. Prior to serving, gently toss the salad again and taste for any necessary adjustments in seasoning.
FAQ
Can I substitute red wine vinegar with another type of vinegar?
Yes, you can substitute red wine vinegar with white wine vinegar, apple cider vinegar, or even balsamic vinegar, depending on your flavor preference.
What other vegetables can I add to the salad?
Feel free to add any other vegetables you enjoy, such as bell peppers, cucumbers, or spinach. Just ensure they complement the overall flavor profile of the salad.
How do I store leftovers of the salad?
Leftover salad can be stored in an airtight container in the refrigerator for up to 24 hours. Make sure to toss it gently before serving to redistribute the dressing.
Can I make the dressing ahead of time?
Yes, the dressing can be made ahead of time and stored in the refrigerator for up to a week. Just give it a good shake or stir before using, as it may separate when stored.
Is this salad suitable for meal prep?
Absolutely! This salad is perfect for meal prep as it holds up well in the fridge and can be made in larger quantities for easy lunches throughout the week.
Conclusion
This delightful salad combines the richness of smoked provolone cheese, the freshness of seasonal vegetables, and the heartiness of chickpeas and pasta, all brought together by a zesty homemade dressing. It’s a versatile dish that can serve as a main or a side, perfect for picnics, potlucks, or weeknight dinners. Enjoy the burst of flavors and textures that make each bite satisfying and refreshing.
More recipes suggestions and combination
Pasta Primavera
Consider using a variety of seasonal vegetables like bell peppers, asparagus, and broccoli. Toss them with the same dressing for a vibrant pasta dish.
Chickpea Salad Bowl
Replace shell pasta with quinoa or farro. Combine with chickpeas, diced cucumbers, feta cheese, and olives, dressed with olive oil and lemon juice.
Grilled Vegetable and Pasta Salad
Grill zucchini, bell peppers, and eggplant, then mix with pasta and the dressing for a smoky flavor profile.
Mediterranean Chickpea Wrap
Wrap chickpeas, diced tomatoes, cucumber, and lettuce in a pita with tahini dressing for a quick and healthy meal.
Cheesy Zucchini Bake
Layer thin slices of zucchini with smoked provolone and breadcrumbs, and bake until golden for a delicious side dish.
Herbed Olive Oil Bread Dip
Mix olive oil with the dressing ingredients and serve it as a flavorful dip for crusty bread.
Fresh Basil Pesto Pasta
Blend fresh basil, parmesan cheese, garlic, and olive oil to create a basil pesto to toss with pasta and cherry tomatoes for a herbaceous flavor.
