100th Post! Summer Sides: Pasta Salad with Fresh Mozzarella, Pepperoncini Peppers, Kumato Tomatoes,
That's right, folks. This is Minneapple Eats' 100th post! When I started this blog last summer (we're almost at ME's 1-year anniversary, too!), I had no idea where it would go, if I could it sustain over time or even come up with enough recipes to keep things rolling! But here we are, 100 recipes later. I'll reflect on this more later, as there's been a lot that's happen in between all hundred posts; for now, though, let's get cookin'!
You know those Suddenly Salad boxed pastas? I haven't had one in forever, but man, talk about guilty pleasures. Who doesn't love that tangy dressing?! As I've recently mentioned, I've been on a grilling kick and wanted a cool side to go with some brats we were cookin' up. Suddenly Salad popped into my mind and so I set out to mimic it the best I could.
You could throw all sorts of ingredients in here (e.g., pepperoni, olives, basil, bell peppers, etc.). I kept it pretty simple and straight forward, but get as creative as your tastebuds desire. I bought mild pepperoncini peppers for this and they actually turned out to have quite the pop of peppery goodness. Kumato tomatoes are just fancy brown European tomatoes. Not necessary, but hey, they were cheaper than the cherry tomatoes, and oh-so-sweet! Combine the spicy and the sweet with some salty mozzarella cheese and your mouth is in for a real treat.
The prep for this is quite minimal and it can be scaled up or down. depending on your crowd. It's an easy side that doesn't require a lot of cooking time, but I do suggest letting it chill for at least 30 minutes if only to allow the flavors to develop. I'll admit that I had a difficult time letting it sit in the fridge that long and kept scarfing forkfuls...
Pasta Salad with Fresh Mozzarella, Pepperoncini Peppers, Kumato Tomatoes, Shallots & Tangy Red Wine Vinegar Dressing
Serves: 6-8 as a side
Preparation Time: 15-20 minutes (+ chilling time, if desired)
For the salad:
3/4 lb. your favorite corkscrew or bowtie pasta (I used whole wheat cavatappi)
1 pint kumato or cherry tomatoes, cut into quarters
1 medium shallot, peeled & minced
1 lb. fresh mozzarella (see variants listed in link; any size will work--ovolini, bocconcini, or cherry bocconcini--just slice or rip the larger options up into smaller, bite-sized slices)
5-6 jarred pepperoncini peppers, sliced (+ liquid from jar for the dressing)
For the dressing:
1/3 c. olive oil
1/3 c. red wine vinegar
1 tbsp. liquid from pepperonicini pepper jar
1 tbsp. dijon mustard
1 tbsp. Italian seasoning
2 tsp. garlic powder
salt/pepper, to taste
Method:
1. Cook pasta according to package instructions. Remove from heat once al dente and drain. Rinse with cold water to prevent pasta from continuing to cook.
2. While the pasta is cooking, prepare tomatoes, shallot, mozzarella and peppers as indicated above and place in a large bowl. Make dressing by putting all ingredients in a jar, sealing tightly, and shaking vigorously until the mixture is emulsified and mixed thoroughly.
3. Combine drained pasta with tomatoes, shallots, peppers and cheese. Pour in dressing and mix well. Refrigerate for 30+ minutes until pasta has cooled, stirring occasionally. Season with salt and pepper to taste. Serve cold or at room temperature.
