This pasta salad was totally born out of laziness.
I didn't want to go to the store. I didn't want to do much more than boil some pasta and some shrimp. I did not want to spend quality time with my knife and cutting board.
I was willing to raid the pantry and freezer. I was willing to boil water. I was willing to do a couple of chops. And do those things I did...
I must say, this pantry salad turned out to be just what the doctor ordered. I used a recipe from a Japanese blog as inspiration, and put my own spin on it. I was very hesitant to put salami in a salad with shrimp, it just seemed weird. Have no fear, weird it is not. This is one of those salads that has to be served completely cold. I was not fond of it when it was warm, or at room temperature. Straight from fridge to plate for me. I also found that it needed a mandatory chilling period after making to allow the flavors to mellow and blend. Absolutely mandatory. Do not skip it.
If you are a pasta salad fan, you are going to love this salad. It's colorful, perfectly salty thanks to the kalamata olives and brined artichokes, and it keeps well in the fridge. I ate this most of last week for lunch. Pasta salads are one of my favorite make-ahead lunches. If you don't mind eating the same thing for lunch a couple days in a row (like me!) a pasta salad is the perfect dish to have in the fridge for a quick, delicious lunch. Of course, it could just be that insane love of pasta I have.
Now, I'm going to give you all a preview of what I've got on tap for next week...
Next week is going to be "Smoothie Week" here on the blog! After my brother and sister-in-law went home, I was left with a surplus of fruit and yogurt. Some of that fruit was bananas that were getting riper by the day. Can you guess where they went? Straight into the freezer, you are correct! So I have fruit, frozen bananas, yogurt... What else would be crossing my mind? I'm really excited, I've already completed 2 out of the 5 smoothies. They were so yummy, I can't wait to make the rest and share with everyone! I think the little blogging break did me well, I'm full of food-bloggy ideas now. Bloggy just happens to be the latest word I made up :)
Happy Monday everyone! I hope you all have a fantastic week!
2 tsp kosher salt
10 oz dried rotini pasta
1/2 lb large shrimp, peeled and tails removed
1/8 cup red onion, finely minced
1 (14.5) oz can of quartered artichoke hearts, drained
1/4 cup kalamata olives, halved
1/3 cup salami, thinly sliced
1 tomato, deseeded and diced
2 tbsp extra virgin olive oil
2 tbsp white wine vinegar
1/2 tsp sugar
1/2 tsp dijon mustard
3 tbsp parsley, minced
salt and pepper, to taste
garnish- shredded asiago cheese
1. In a large pot, bring water to boil. When water is about to boil, add salt. Once boiling, add pasta to water. Cook according to package directions. Remove from water with a pasta scoop, placing in a stainer, leaving salty water in the pot to boil the shrimp. Run pasta under cold water. Once cool, add to a large salad bowl. Add shrimp to boiling water. Boil 90 seconds to 3 minutes, until shrimp are pink and cooked through. Remove shrimp to strainer, run under cold water. When cool, add shrimp to salad bowl.
2. Add red onion through tomato to the salad bowl.
3. In a small bowl, whisk together the olive oil, vinegar, sugar, and mustard. Drizzle dressing over salad. Add parsley to bowl. Toss salad to combine. Salt and pepper to taste. Chill in the fridge for a minimum of 3 hours.
4. Divide pasta salad among bowls. Top with asiago cheese. Serve immediately.
|Recipe adapted from Foodjimoto|