MAKES: 16 servings TESTED BY: Sammy M.

068 Summer Pasta Salad

TASTING COMMENTS:

One of our editors cooked her pasta ahead and tossed it with olive oil, lemon juice, salt, and garlic so it soaked up this mixture as it stood in the refrigerator. When you toss it with the remaining ingredients, it’s not dry and flavorless but yummy!—SM

prep 40 minutes chill 12 hourS

• 8 oz. dried lasagna noodles, broken into 3-inch pieces, or 3 cups dried bow tie or penne pasta
• 2 Tbsp. olive oil
• 1 Tbsp. lemon juice
• 1 tsp. salt
• 1 clove garlic, minced
• 1½ cups fresh green beans, trimmed
• 8 oz. cubed fresh mozzarella cheese or bite-size fresh mozzarella balls
• 1½ cups thinly sliced yellow summer squash and/or zucchini
• 1 cup chopped tomato, halved cherry tomatoes, and/or halved grape tomatoes
• 2 oz. thinly sliced prosciutto, torn into bite-size pieces, or salami, halved and sliced (optional)
• 1 cup arugula or fresh baby spinach
• ½ cup thinly sliced, halved red onion or sliced green onions
• ½ cup pitted ripe olives, halved pitted Kalamata olives, or sliced pimiento-stuffed green olives (optional)
• 2 to 3 Tbsp. slivered fresh basil
• 1 recipe Red Wine Vinaigrette

Prosciutto is a cured, unsmoked Italian ham that is typically sliced very thin. It can be a bit pricey, but a little goes a long way. Store, tightly covered, in the refrigerator up to 3 weeks. For longer storage, freeze up to 3 months.

1. Cook pasta according to package directions; drain. Rinse with cold water; drain well. In an extra-large bowl whisk together the next four ingredients (through garlic). Add pasta; toss to coat. Cover; chill 8 to 24 hours.

2. In a large saucepan cook green beans in a large amount of boiling water 5 minutes; drain. Let cool. Add green beans and the next eight ingredients (through basil) to pasta. Add Red Wine Vinaigrette. Toss to coat. Cover; chill 4 to 24 hours.

Red Wine Vinaigrette In a screw-top jar combine 1 cup olive oil; ½ cup red wine vinegar, white wine vinegar, rice vinegar, or cider vinegar; ¼ cup shallots, finely chopped; 2 Tbsp. snipped fresh oregano, thyme, or basil, or 1 tsp. dried oregano, thyme, or basil, crushed; 1 Tbsp. Dijon-style mustard or ½ tsp. dry mustard; 2 tsp. sugar; 2 cloves garlic, minced; ¼ tsp. salt; and ¼ tsp. black pepper. Cover; shake well.

Per serving 245 cal., 19 g fat (4 g sat. fat), 10 mg chol., 290 mg sodium, 14 g carb., 1 g fiber, 2 g sugars, 5 g pro.

Winter Pasta Salad Prepare Summer Pasta Salad as directed, except substitute 1 ½ cups fresh broccoli florets and 1 ½ cups cauliflower florets for the green beans and summer squash. Substitute Monterey Jack cheese for the mozzarella cheese. Substitute snipped fresh oregano or dill for the basil. Add ½ cup bottled roasted red sweet peppers, chopped, and ¼ cup oil-pack dried tomatoes, drained and chopped. Use the green olive option.

TESTING NOTES

A bath of olive oil and lemon juice keeps pasta moist, preventing it from soaking up all the vinaigrette (which would dry out the rest of the salad).