Pasta Salad

By damiles1

Ingredients

• 1 green bell pepper, cut into thin strips about the length of the pasta
• 1 ⁄4 cup thinly sliced red onion
• 1 1⁄2 cups grape tomatoes, halved
• 2 tablespoons finely chopped scallions,
• white and green portions
• 10 medium to large basil leaves
• 2 tablespoons minced chives
• 1 tablespoon coarsely chopped fresh marjoram leaves
• 1 ⁄4 cup extra virgin olive oil
• 2 tablespoons sherry vinegar
• 1 pound gemelli, or other twisted pasta

Details

Servings 1
Adapted from adamperrylang.com

Preparation

Step 1

Ah, the final member of the classic cold salad trio, and one of the best make-ahead sides out there: Somehow, it’s even better the next day. I use twisted pasta like gemelli or fusilli, because it traps just the right amount of dressing. To add texture and extra bursts of flavor, I add crunchy chopped bell peppers, grape tomatoes, and red onions.

1. Combine the red and green bell peppers, onion, tomatoes, scallions, basil, chives, marjoram, olive oil, and vinegar in a large bowl. Cook the pasta in salted water, according to the manufacturer’s instructions, until al dente. Drain the pasta and immediately toss with the pepper mixture. Spread out on a baking sheet and let cool completely, about 30 minutes.

2. Combine the mayonnaise, cream, onion, garlic, chipotle, vinegar, salt, and pepper in a blender,

or in a bowl using an immersion/ stick blender. Blend until completely smooth and slightly aerated, about 3 minutes. With the blender running, slowly add the canola oil and blend again until smooth.

3. Place the pasta mixture in a large bowl. Using a light folding motion, add about one- quarter of the dressing and half of the chives to the pasta. Then add enough dressing to coat the pasta and stir in the remaining chives; you may not use all of the dressing. Season to taste with fleur de sel and black pepper.