Gotta love those crispy breadcrumbs.
Cooking in summer is tough. When the temperature hits 90, the last thing I want to be doing is working in a hot kitchen. I don’t even want to eat hot food.
I don’t think I’m alone. In summer, we all want meals that require minimal cooking time and can be prepped ahead in big batches so we won’t have to cook later on in the week. Bonus points if it’s a dish that can be served cold or room temperature.
cheLight but substantial, deep with flavor even when served cold, it is my go-to for a low-key summer dinner.
To begin with, it’s seriously delicious. Infused with zesty Italian herbs and jammed with juicy grilled chicken, shredded mozzarella, and a medley of sautéed onions and peppers, every bite is packed with flavor. A zingy Italian vinaigrette dressing keeps it light, while the variety of toppings make it both interesting and substantial enough to be a main dish for any summer meal.
This salad is also great because it’s quick to make and easy to prep hours ahead. In fact, the more time it spends in the refrigerator, the more the flavors of the vinaigrette and the various condiments can mingle and develop, so making it in advance is actually a bonus. And when you have leftovers (this recipe makes a huge batch!), they will be just as delicious the next day—if not more so!
When the heat and humidity soar and dinnertime finds you struggling to do anything but lie on the couch in front of the AC eating ice cream, try this pasta salad. Make it early—first thing in the morning, even—and throw it into the refrigerator to sit all day long. I guarantee that you'll be glad it’s there at dinnertime!
Enjoy!
Italian Hero Pasta Salad
(Serves 6-8)
For the dressing:
½ cup olive oil
6 tablespoon red wine vinegar
¼ cup freshly squeezed lemon juice
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon red pepper flakes
For the pasta salad:
16 ounces rigatoni pasta (or other small ridged pasta)
Diamond crystal kosher salt and fresh black pepper
1 pound boneless, skinless chicken thighs (about 3)
2 tablespoons olive oil
1 onion, sliced
1 red bell pepper, sliced
2 large clove garlic, minced
12 ounces mozzarella cheese, shredded (about 1 ½ cup)
4 ounces salami or pepperoni, sliced into strips
1 cup green olives, sliced
½ cup plain panko breadcrumbs
Method
For the dressing:
Whisk all ingredients together in a bowl and set aside.
For the salad:
Preheat a pan over medium high heat and rub down with 1 tablespoon olive oi. Season chicken with salt. Cook the chicken on the grill pan for 5-7 minutes, turning halfway through, until just cooked (be careful not to overcook!) Remove to a plate and let cool for at least 20 minutes. Slice into strips.
Return the pan to medium-high heat and add remaining olive oil. Saute onion three minutes with ¼ teaspoon salt, until just softened, then add red pepper, garlic, and ¼ teaspoon salt and saute two minutes more, or until pepper is just tender. Remove from heat and let cool.
Bring a large pot of salted water to a boil. Make sure the water is thoroughly seasoned! Since this dish will ultimately be served cold, it is that much more important to cook the pasta in enough salt! Add pasta to the boiling water and cook 7-8 minutes, or until al dente. Do not undercook, but don’t overcook either—no one likes mushy pasta!
Drain the pasta and transfer to a large bowl. Immediately pour over about ¾ of the dressing and toss to coat. Add the sliced chicken and sautéed vegetables to the pasta. Refrigerate until cold.
When the salad is thoroughly chilled, toss it again and add additional dressing if it seems dry. Add in shredded mozzarella cheese, sliced salami, and olives and stir to mix evenly.
Just before you’re ready to eat, season the breadcrumbs with salt and pepper and toast over medium-high heat in a dry non-stick pan, tossing occasionally for 1-2 minutes, or until golden brown. Sprinkle over top of the salad and serve.
Originally posted July 3, 2020.
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