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Really Good Pasta Salad
Fettuccine, broccoli, mozzarella, pine nuts. Double the dressing if it sits overnight.
retest scheduled Adapted from a family recipe card — being retested to the rcpbx spec, one dinner at a time. how we test
Ingredients
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- The vinaigrette
Instructions
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- Make the vinaigrette: combine the mustard, lemon juice and garlic in a bowl. Add the oil slowly, in a steady stream, whisking constantly. Season with salt and pepper.
- Lightly blanch the red pepper and broccoli in separate batches of boiling water. Drain and rinse under cold running water. The vegetables should stay crisp.
- Cook the pasta in 6 to 8 quarts of boiling salted water, for fresh fettuccine or to package time for dried. Drain well in a colander.
- To serve now: toss the pasta with the vegetables, cheese, pine nuts and vinaigrette.
- To serve tomorrow: make a double batch of vinaigrette. Toss the pasta with the vegetables and half the vinaigrette, cover and refrigerate. Right before serving, toss with the rest of the vinaigrette, then the cheese and pine nuts.
Notes
- The card says the pasta drinks up the dressing overnight. That's why the make-ahead version doubles the vinaigrette and holds half back.
- The card's 1-2 minute cook time is for fresh fettuccine. Dried fettuccine takes much longer; follow the package.
- Toast pine nuts in a dry skillet over medium-low, shaking often. They go from golden to burnt in seconds.
- Long fettuccine is hard to serve in a salad. Break it in half before cooking if you like.
When it goes wrong
- Dry, bland next-day salad → pasta absorbed the dressing; add the held-back vinaigrette right before serving.
- Vinaigrette separated → oil added too fast; whisk in a spoon of mustard and drizzle again.
- Soft, grey broccoli → blanched too long; a quick dip, then cold water.
Adapted from a family recipe card