Recipes for summer

- Posted on Aug 24, 2011 - 05:57 PM

Antipasto Pasta Salad

1 lb. penne pasta

2 garlic cloves

1 Tbs. Dijon-style mustard

1/3 c. red wine vinegar

2 Tbs. balsamic vinegar

1 Tbs. water

½ c. vegetable oil

1 oz. (½ c.) sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes and drained well

½ lb. provolone cheese, cut into ½-inch cubes

3½ oz. sliced hard salami, cut into julienne strips

10-20 bottled small peperoncini peppers

½ tsp. dried hot red pepper flakes

1 c. loosely packed fresh flat-leafed parsley leaves, minced

In a kettle of boiling salted water, cook the penne until it is tender and drain it. Refresh the pasta under cold water and drain it well. In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the provolone, the salami, the peppers, the red pepper flakes, and the parsley. Chill the salad, covered, for 1 hour. The salad may be made two days in advance and kept covered and chilled.

Bacon Blue Cheese Potato Salad

5 lbs. red new potatoes

Salt and freshly ground pepper

1¼ c. mayonnaise

¼ c. sour cream

2½ Tbs. Dijon mustard

2½ Tbs. cider vinegar

½ lb. blue cheese, crumbled

½ lb. chopped cooked bacon

Place potatoes in a large pot. Cover with cold water. Boil until tender. Drain. Cool slightly. Transfer to a large bowl. Season with salt and pepper, toss to coat, and cool. Combine all remaining ingredients. Mix with potatoes. Adjust seasoning. (Can be prepared one day ahead. Cover and refrigerate. Let stand 30 minutes at room temperature before serving.)