Ingredients
- 1/4 cup slivered red onion
- 2 Tbsp lemon juice
- 2 Tbsp white or red vinegar
- 1/4 cup extra virgin olive oil
- pinch of dried oregano
- pinch of red pepper flakes
- 1 tsp flaky salt
- 2 cups cooked (from 1/4 pound dried) fusilli pasta, warm or at room temperature
- 1 cup prepped cured cured meat (such as half a 5.5-ounce salami, cut into ¼-inch sticks, or 2 ounces prosciutto, torn)
- 1 cup olives in brine, such as castelvetrano or kalamata (or a mix), pitted and torn
- 2 cups greens, such as picked parsley, shredded lettuce, and/or arugula
Instructions
1
Combine the red onion with the lemon juice and vinegar in a small bowl. Leave to lightly pickle for about 5 minutes. Meanwhile, combine the pasta, meat, and olives in a large serving bowl. Add the remaining dressing ingredients to the quickled onions, and stir to emulsify. Pour the dressing over the pasta salad and fold in the herbs, lettuce and/or arugula. Adjust seasonings to taste with flaky salt, chili flakes, and lemon/vinegar.
Recipe Statistics
24
Views
0
Ratings
0
Comments
Jun 2022
Added
Success
Recipe marked as cooked!
Comments (0)
No comments yet. Be the first to comment!