Pasta Beach Tre Colore Recipe
Arugula, endive, radicchio, cherry tomatoes and parmesan
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Ingredients
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Salad greens & produce
Pasta & cheese
Dressing
Finishing & optional
Method
Pasta cooking
Boil pasta
Bring a large pot of salted water to a rolling boil. Add 8 oz short pasta and cook until al dente according to package instructions (usually 8–11 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and immediately rinse briefly under cool running water only if you want to stop cooking and cool the pasta for a chilled salad; otherwise drain and proceed while warm.
If serving warm: toss hot pasta with a tablespoon of olive oil to prevent sticking and allow it to cool slightly before combining with greens so they don't wilt excessively.
Dressing
Make vinaigrette
In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp white wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp minced garlic (optional), 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust acidity or seasoning — add up to 1 tbs more olive oil or 1/2 tsp more lemon if too sharp. If you reserved pasta water and dressing seems thick, whisk in 1–2 tbs reserved pasta water to loosen.
Salad assembly
Combine salad components
In a large mixing bowl combine 3 cups arugula, 1 cup thinly sliced endive, 1 cup thinly sliced radicchio, 1 cup halved cherry tomatoes and torn basil leaves. Add the warm or cooled cooked pasta to the bowl.
Dress and toss
Pour about two-thirds of the vinaigrette over the salad and pasta and toss gently to coat all ingredients evenly. If the salad seems dry, add more dressing a tablespoon at a time. Use up to 2 tbs reserved pasta water to help dressing cling to the pasta and greens where needed.
Add cheese & finish
Fold in 3/4 cup freshly grated Parmesan, then taste and adjust seasoning with additional salt, pepper or lemon juice as desired. Transfer to a serving bowl or platter and finish with Parmesan shavings, 2 tbs toasted pine nuts or chopped walnuts (optional) and a light sprinkle of red pepper flakes if using.
Service
Serve immediately while pasta is warm or chill in the refrigerator for 20–30 minutes for a cooler pasta salad. Leftovers keep covered in the refrigerator for up to 2 days; toss again before serving.