The best part about summer is the pasta salads.
Once the second week in August hits, everyone just assumes summer is over and goes into "back to school" hermit mode. They cover their grills, winterize their boats and neglects the fact that it is still 90 degrees outside in the shade. Maybe, it is just where I live, but I feel like New Englanders tend to go "back to school" later than most states. Why do we shut it down so early? Most CT residents complain about the weather during every month but June and July. Once August rolls around we just ignore the fact that I can literally see the heat in the air and start buying carts full autumnal candles. It's still summer you know? The first day of fall isn't until a month from now so we all need to jump back in the pool and just settle down.
My rant above came from the fact that I felt like it was inappropriate to post this pasta salad recipe. Like somehow the time of pasta salads and barbecues is long gone and we need to start making beef stew and chicken soup. Well fear not because I'm staying strong.
What I love about this pasta salad is that it's not your standard macaroni dripping in mayonnaise kind of salad. Although, to be 100% honest with you, I could really go for some tuna pasta salad. This recipe takes thick cut genoa salami, aka flavor bomb, combined with chickpeas, olive and parmesan cheese. It is super simple to make, and you can throw together the ingredients in the time that it takes to boil the pasta water. So what are you waiting for. We still have labor day! Barbecues are not dead yet!
Ingredients:
3 tbsp olive oil
1 large onion chopped
3 cloves garlic minced
1 14oz can garbanzo beans (chickpeas) rinsed and drained
1 cup pitted black olives chopped
1/2 cup diced hard genoa salami (cut 1/4 inch thick)
1/2 cup grated Parmesan cheese
2 tsp dried oregano
2 tsp dried basil
1/2 tsp crushed red pepper flakes
1 box dried pasta of your choice
In a large pot bring water to a boil and cook pasta according to package directions. Drain and reserve one cup of the pasta water. Heat oil in a skillet over medium heat. Add onions and cook until golden (about 20 minutes). Add garlic and cook until fragrant (about one minute). Mix in the chickpeas, olives, salami, 1/2 cup parmesan, oregano, basil, and crushed red pepper. Add in the cook pasta and toss with the leftover pasta water. Season to taste with salt and pepper, and top with additional parmesan cheese if needed.
3 tbsp olive oil
1 large onion chopped
3 cloves garlic minced
1 14oz can garbanzo beans (chickpeas) rinsed and drained
1 cup pitted black olives chopped
1/2 cup diced hard genoa salami (cut 1/4 inch thick)
1/2 cup grated Parmesan cheese
2 tsp dried oregano
2 tsp dried basil
1/2 tsp crushed red pepper flakes
1 box dried pasta of your choice
In a large pot bring water to a boil and cook pasta according to package directions. Drain and reserve one cup of the pasta water. Heat oil in a skillet over medium heat. Add onions and cook until golden (about 20 minutes). Add garlic and cook until fragrant (about one minute). Mix in the chickpeas, olives, salami, 1/2 cup parmesan, oregano, basil, and crushed red pepper. Add in the cook pasta and toss with the leftover pasta water. Season to taste with salt and pepper, and top with additional parmesan cheese if needed.
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