Orecchiette Summer Salad

 

Orecchiette Summer Salad

It is warm and humid down here in North Carolina.  We are experiencing a huge thunderstorm this afternoon with a ton of rain (much more rain than usual). I call them a monsoon, like we did in Arizona, because the storms are usually pretty short, dumps a ton of rain in a brief amount of time, then it's done. The thunderstorm itself is lingering, but the rain has stopped. The creek behind my patio is still running fast, the water up to my front doorstep is receding, but, as is usual in summer, it is now more humid and warm than it was. It's days like today that I do not want to eat nor to serve anyone something hot. This is when I break out a cool summer salad. Earlier this week, I made a cool summer salad with items on hand, adding "ear" pasta, orecchiette. This salad can be served with meat or not; I served it with cooled mild Italian sausage. Let's get to it, shall we? 

*The best thing about cool (or warm) summer salads is that you can add whatever you love! If I'd had it on hand, I'd have included raw broccoli and cucumber, and maybe chilled, halved hard boiled eggs.  

My Ingredients

1.5 cups orecchiette pasta

1 pound ground mild Italian sausage

extra virgin olive oil 

salt and pepper

1/2 red onion or 1 diced shallot

1 pint grape or cherry medley tomatoes, halved

halved small mozzarella balls or torn cheese

(Or, your favorite cheese, torn or chunked)

fresh thyme and basil, finely chopped + fresh basil torn

pinch salt and coarse black pepper

**1 - 2 cups your favorite vinaigrette

*******

If you decide to use a ground meat, add about two tablespoons extra virgin olive oil (or, your favorite oil) to a skillet over medium-high heat. Add the meat to the skillet when the oil ripples. Break up the ground meat with a wooden spoon or your favorite utensil for doing so. After a nice, golden crust begins to form, add onion and torn fresh basil, stir, and then reduce the heat and finish the cooking process and low and slow while you prep the rest of the dish. 

Prep the fresh veggies and cheese. I like to save some small fresh basil tips for garnish. 

Next, bring four quarts of water to a roiling boil.  Add a generous palm full of salt and stir. Add the box of orecchiette (Ears) pasta and stir to dissolve. Boil the pasta till al dente ("about done", which may be about ten minutes). Check the box for actual cooking time. While the pasta is boiling, add the fresh ingredients to a large bowl or serving bowl. 

When the pasta is done (do a taste and structure test: if it is hard in the center, gooey in the center, it is not done yet), strain it or use a spider to move the pasta to the large bowl. **To SERVE COLD:  place the pasta in a large separate bowl and allow to chill in the refrigerator for thirty minutes before adding it to the bowl with the veg in it. 

However you decide to go about it, in the end, combine the pasta, meat and veg and cheese in the large bowl. Add about 1 - 2 cups of your favorite vinaigrette.  How much dressing is completely up to you.  Some people just add fresh lemon juice to cool summer salads.  I like to sprinkle grated Parmesan to it, as well.  

Again, this dish can be served room temperature or chilled.  I prefer chilled, even with meat in it. Really mix up the salad to evenly distribute those fresh herb and veggie flavors!

This can be served family style with two large spoons or in individual plates or bowls. I prefer bowls, but, whatever you like best is what's important. 

Finally, it is time to enjoy those cool, amazing fresh flavors accented with the vinaigrette or your favorite dressing. Food is meant to nourish your body and soul, to make you happy. Make it your own!

With that, as always, Thank You for your time, visit and consideration. I appreciate you All. Now, Go Cook For Someone You Love!  ❤

~ Martin

In-House Cook

My kitchen herbs garden. ❤