Preparation:
* Note: Preferably small shapes such as fusilli, orecchiette, or farfalle.
Add 1 teaspoon each pure olive oil and salt to 4 quarts boiling water. Add the pasta and cook until al dente. Drain, toss with 1 more tablespoon oil, and let cool.
Add 1 tablespoon salt to 2 quarts boiling water. Have an ice bath ready. Quickly blanch the diced carrot, celery, green beans, and scallions in the boiling water for 1 minute. Drain and submerge immediately in the ice bath to stop the cooking and preserve the bright colors. Make a dressing by whisking together the extra-virgin olive oil, lemon juice, and garlic.
Season with 1/4 teaspoon salt and a generous amount of freshly ground black pepper.
Assemble the pasta salad by tossing together all of the ingredients and adding the dressing. Let it stand in the refrigerator for at least 1 hour to allow the flavors to combine. Bring to room temperature before serving. This recipes serves 6 to 8.
Recipe Source: SALADS by Leonard Schwartz |
