Laura
Arnold
Lara M
Sara Dobson
CibbuanoChunky Deli Pasta Salad
August 23rd 2006 10:50
Deli Pasta Salad
Don’t you just love the atmosphere of going to your local ‘whatever’ store! ‘Whatever’ standing for any (and every) kind of local store, big or small, which has that unique, friendly, “I’m one of the regulars- How you doing today?” kind of feel to it. There’s something just so rare about finding one of these particular types of stores. They are so few and far between!
I particularly love Deli’s at the moment! Yes Deli, comes from the word Delicatessen- which is of German origin, meaning ‘delicacies’ and usually refers to fine foods. I love how they stock almost every imaginable type of gourmet food that could ever have been thought of! It is positively unimaginable! If you need inspiration for cooking that next meal, look no further than a short trip to your local deli! You will be bouncing off the walls thinking of all the things you could possibly cook! Two of my particular favourites are JONES the grocer and Simon Johnson- both fine foods galore and not an unfriendly face in sight!
But back to the cooking! Deli pasta salad is a great simple recipe to whip up after that ‘all inspiring’ visit to the Deli! It is bursting with flavour from the capsicum, sun-dried tomatoes, salami and basil in particular! It is also a nice change from those heavier cream based pastas, and it goes great with herb/garlic bread! So why not go visit a deli today and BE inspired!
Ingredients: 500g large radiatore (spiral) pasta, ½ large eggplant cut into thin slices, 1 red capsicum cut into thin slices, 150g sun-dried tomatoes, 150g sliced salami cut into strips, 1/3 cup fresh basil leaves, 3 tbsp olive oil, 2 tbsp balsamic vinegar, sea salt, olive oil extra
Steps: Cook the pasta in a large saucepan of boiling water until al dente. Be sure to add a generous amount of salt to the water! Drain the pasta then rinse with cold water. Place the sliced eggplant and capsicum onto oven trays lined with baking paper. Drizzle with olive oil and sprinkle with the sea salt, then bake in an oven for 45-50 minutes. (Alternatively you can put them under the grill to give a more charred flavour). Add the pasta to a large bowl. Add the eggplant, capsicum, sun-dried tomatoes, salami, and basil. Add the olive oil and balsamic vinegar, and then toss to mix.
Serves 4-6
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okay! well why not add a few olives and go all out vegetarian style!
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