Ensalada de pasta estilo pastelería

Ingredientes

• 1/4 cup finely diced onion
• 1 teaspoon kosher salt
• 3 tablespoons red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon honey
• 1/2 cup extra-virgin olive oil
• kosher salt
• 1 pound pasta, such as rotini or ditalini
• 4 to 6 scallions, thinly sliced (to yield 1 1/2 cups)
• 2 red bell peppers, finely diced (to yield 1 1/2 cups)
• 1/2 cup sliced olives (I’ve been using kalamata)
• 1/2 cup thinly sliced pepperoncini
• 2 to 3 ounces soppressata or salami, thinly sliced
• 8 ounces cubed mozzarella or provolone
• freshly cracked pepper to taste
• flaky sea salt

Preparación

1. 1

   Make the dressing: In a large bowl, place the onions, salt, vinegar and lemon juice. Let stand for at least 5 minutes. Whisk in the honey and olive oil. Taste. Adjust with more salt to taste. Add more vinegar or lemon if you like a sharper dressing.

2. 2

   Bring a large pot of water to a boil. Add 2 tablespoons kosher salt. Boil the pasta al dente according to package instructions. Drain and rinse under cold water.

3. 3

   Assemble the salad: Add the pasta to the bowl with the dressing. Add the scallions, peppers, olives, pepperoncini, soppressata, mozzarella, and a few generous twists of black pepper. Toss to combine. Taste. Adjust with salt and pepper to taste. For a sharper dressing, squeeze in more lemon or add a splash more vinegar.