Good Morning America Recipes

Emeril's Italian Pasta Salad

Emeril has Kicked-Up an Old Favorite

GMA Recipes Dinner
|
Servings:Over 8
Difficulty: Easy
Cook Time: min

Sick of that tired old family recipe for pasta salad? Emeril Lagasse kicks up Italian Pasta Salad a few notches in his latest recipe.

Ingredients

  • 1 pound farfalle pasta (bowtie)
  • 1 large zucchini, ends trimmed, halved lengthwise and thinly sliced
  • 1 large yellow summer squash, ends trimmed, halved lengthwise and thinly sliced
  • 2 teaspoons garlic, minced
  • 1 teaspoon Emeril's Original Italian Essence (available in most stores) (or other dried Italian herb mixture)
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 cup strips pepperoni (thinly sliced)
  • 1 cup strips mortadella (or ham - thinly sliced)
  • 1 cup pimento-stuffed green olives, halved
  • 1 cup brine-cured black olives (pitted and halved)
  • 1 small red onion, halved and thinly sliced
  • 1 1/2 cups provolone cheese (cubed)
  • 1/4 cup fresh basil, chiffonade
  • 4 teaspoons fresh oregano, chopped
  • 1 head Bibb lettuce, cored, leaves separated, rinsed and spun dry
  • Cooking Directions

    In a large pot of boiling salted water, cook the pasta until just tender, 7 to 9 minutes. During the last minute of cooking time, add the zucchini and squash and cook until just tender. Drain and rinse under cold running water. Drain well.

    In a medium bowl, mash together the garlic and Italian Essence. Add the vinegar, salt, black pepper and red pepper and mix to combine. Whisk in the oil.

    Transfer the pasta and vegetables to a large mixing bowl or pot. Toss with the dressing. Add the remaining ingredients except the lettuce and toss well to coat. Adjust the seasoning to taste.

    Line a large serving bowl with the lettuce leaves. Turn out the pasta salad onto the lettuce and serve immediately.

    Recipe courtesy of Chef Emeril Lagasse, ?? 2003

    Recipe Summary

    Main Ingredients: farfalle, pepperoni, mortadella, olives

    Course: Appetizer/Starter, Dinner, Lunch, Pasta, Salad, Side Dish


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