Title: Elevate Your Pasta Salad with a Burst of Flavor: A Fresh and Vibrant Recipe
Introduction:
Discover a pasta salad recipe that takes inspiration from a well-known steak accompaniment, creating a delicious and vibrant dressing. With the addition of parsley, cilantro, and a touch of red chili pepper, this dish offers a herbaceous kick and a subtle heat. The best part? It’s incredibly easy to prepare using pantry staples, making it a perfect option for cookouts or potlucks. This recipe allows for up to four days of refrigeration, and a quick warm-up before serving is all it takes to remove the chill. To enhance the flavors, a sprinkle of red wine vinegar and olive oil is recommended. Delve into this imaginative pasta salad recipe by Anna Luisa Rodriguez, an editorial aide at The Washington Post.
Ingredients:
To make approximately 12 cups of pasta salad (serving 6-10), you’ll need:
– 1/2 teaspoon of fine salt, along with extra for the pasta water
– 1 pound of short, ridged pasta (such as farfalle, rigatoni, or cascatelli)
– 1/2 cup of olive oil, divided
– 1 cup (1 ounce) of fresh flat-leaf parsley leaves
– 1/2 cup (1/2 ounce) of fresh cilantro leaves
– 1/4 cup of red wine vinegar
– 1 red chile (seeds and ribs removed), minced
– 2 cloves of garlic, minced or finely grated
– 1 teaspoon of fresh oregano, minced
– 1 pinch of granulated sugar
– 1 pint of halved cherry or grape tomatoes
– 1 can (15 ounces) of white beans (such as cannellini, navy, or Great Northern), rinsed and drained
– 1/2 medium-sized red onion (4 ounces total), finely chopped
– 2 tablespoons of finely grated lemon zest (from 2 lemons), plus extra for serving
– Lemon wedges, for serving
Instructions:
Step 1: Begin by bringing a large pot of water to a boil over high heat. Add a pinch of salt to enhance the flavor, then cook the pasta according to the package instructions until it reaches al dente. Drain the pasta and rinse it with cool running water for about 10 to 15 seconds to remove excess starch. Transfer the pasta to a spacious bowl and toss it with 1/4 cup of olive oil to prevent it from sticking together.
Step 2: In a food processor or blender, combine the fresh parsley, cilantro, red wine vinegar, remaining 1/4 cup of olive oil, minced chile, garlic, oregano, salt, and sugar. Pulse the mixture until the cilantro and parsley are finely chopped, maintaining some flecks of leaves for texture. Remember, the sauce shouldn’t be entirely smooth.
Step 3: Transfer the vibrant chimichurri sauce to the bowl containing the pasta. Add in the halved tomatoes, white beans, chopped red onion, and grated lemon zest. Gently mix all the ingredients until they are thoroughly combined. Taste and season with additional salt if desired.
Step 4: Serve your masterpiece alongside lemon wedges and a sprinkle of lemon zest for an extra burst of citrusy goodness.
Nutritional Information:
Based on approximately 10 servings (scant 1 1/4 cup each), the nutritional facts are as follows:
– Calories: 300
– Carbohydrates: 41g
– Cholesterol: 0mg
– Fat: 12g
– Fiber: 3g
– Protein: 8g
– Saturated Fat: 2g
– Sodium: 159mg
– Sugar: 3g
Please note that the above analysis is an estimate derived from the available ingredients and preparation method. It is not intended as a substitute for professional dietary advice from a dietitian or nutritionist.
About the Author:
This exceptional recipe comes from the creative mind of Anna Luisa Rodriguez, an editorial aide at The Washington Post. It has been thoughtfully tested and perfected by her.
Conclusion:
Elevate your pasta salad game with this innovative recipe crafted by Anna Luisa Rodriguez. By infusing it with flavors inspired by a classic steak accompaniment, and using fresh herbs and a touch of chili heat, this dish is guaranteed to be a hit. Whether you’re preparing it for a cookout or a potluck, the simplicity and use of pantry staples make it a convenient option. With a refrigeration time of up to four days, you can rest assured that it will be a crowd-pleaser. Don’t forget to bring it to room temperature before serving to ensure maximum flavor. Brighten it up with a touch of red wine vinegar and olive oil. Try out this exclusive recipe today and experience the magic for yourself!
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