Spicy Chopped Italian Romesco Pasta Salad

Name: Spicy Chopped Italian Romesco Pasta Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8-10
Ingredients: 1 lb (450 to 500 g) short pasta (orecchiette, mezze rigatoni or cavatappi); 1 tbsp kosher salt (for pasta water); ¼ lb (110 g) hot mortadella, chopped into 1/2" x 2" strips; ¼ lb (120 g) Genoa salami, chopped into 1/2" x 2" strips; ¼ lb (120 g) pepperoni, chopped in half; 1 cup roasted red peppers, drained, patted dry, and sliced; 1 ½ cups cherry tomatoes, halved; ¾ cup hot pickled chili peppers or pepperoncini, sliced; ¾ cup Castelvetrano olives, pitted and halved; ½ cup thinly sliced red onion; 7 oz (200 g) provolone cheese, diced; ½ cup fresh basil, torn; ⅓ cup fresh parsley, chopped; ¼ cup toasted sliced almonds; ¼ cup grated Parmesan cheese (plus extra for finishing); 1 cup roasted red peppers, drained and patted dry; ⅓ cup extra-virgin olive oil; ¼ cup toasted almonds; 3 tbsp red wine vinegar; 1 tbsp fresh lemon juice; 1 tbsp Calabrian chili paste; 1 tbsp tomato paste; 1 small garlic clove, grated; 1 tsp honey; ¾ tsp smoked paprika; ¾ tsp kosher salt; ½ tsp dried oregano; ¼ tsp black pepper; 2 to 4 tbsp cold water (to loosen the mixture); Provisions Large Oval Roaster

Spicy Chopped Italian Romesco Pasta Salad

Courtesy of Zimmysnook

Rated 5.0 stars by 2 users

Servings

8-10

Prep Time

20 minutes

Cook Time

15 minutes

If you want a side dish that stands out at your next gathering, this vibrant pasta salad is the perfect mashup. We took a classic Spanish technique, a rich, nutty Romesco made with roasted red peppers and almonds and gave it a bold Italian twist with fiery Calabrian chili and griddled deli meats. It is smoky, tangy, and packed with incredible texture that will have everyone asking for the recipe.

Ingredients

Pasta Salad

1 lb (450 to 500 g) short pasta (orecchiette, mezze rigatoni or cavatappi)
1 tbsp kosher salt (for pasta water)
¼ lb (110 g) hot mortadella, chopped into 1/2" x 2" strips
¼ lb (120 g) Genoa salami, chopped into 1/2" x 2" strips
¼ lb (120 g) pepperoni, chopped in half
1 cup roasted red peppers, drained, patted dry, and sliced
1 ½ cups cherry tomatoes, halved
¾ cup hot pickled chili peppers or pepperoncini, sliced
¾ cup Castelvetrano olives, pitted and halved
½ cup thinly sliced red onion
7 oz (200 g) provolone cheese, diced
½ cup fresh basil, torn
⅓ cup fresh parsley, chopped
¼ cup toasted sliced almonds
¼ cup grated Parmesan cheese (plus extra for finishing)

Calabrian Chili Romesco Dressing

1 cup roasted red peppers, drained and patted dry
⅓ cup extra-virgin olive oil
¼ cup toasted almonds
3 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tbsp Calabrian chili paste
1 tbsp tomato paste
1 small garlic clove, grated
1 tsp honey
¾ tsp smoked paprika
¾ tsp kosher salt
½ tsp dried oregano
¼ tsp black pepper
2 to 4 tbsp cold water (to loosen the mixture)

Directions

Blend the Dressing

Add all the dressing ingredients except the water into a high-speed blender or food processor. Blend until completely smooth. Pour in 2 tbsp of the cold water, then blend again. The dressing should be pourable, glossy, and slightly looser than a traditional dipping romesco. If it still feels too thick, blend in another 1 to 2 tbsp of water. Taste and adjust with an extra splash of vinegar or a pinch of salt if needed.

Cook the Pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp of kosher salt, then drop in your short pasta. Cook the pasta as per the packaging instructions until it is just past al dente: about 1 minute softer than you would typically prefer for a hot pasta dish. Drain the pasta thoroughly in a colander, but do not rinse it.

Dress the Warm Pasta

Transfer the warm, drained pasta immediately to a large mixing bowl. Toss it thoroughly with about ½ cup of the prepared Romesco dressing. Allow the pasta to cool at room temperature for 10 to 15 minutes. This crucial step helps the noodles absorb the complex flavors deep inside rather than just sitting coated on the surface.

Crisp the Deli Meats

While the pasta cools, heat a griddle or large skillet over medium heat. If you are using a standard skillet, cook the chopped meat in two to three batches to avoid overcrowding the pan. Spread the mortadella, salami, and pepperoni across the hot surface.
Cook for 5 to 7 minutes per batch, stirring occasionally, until the fat renders out and the edges turn beautifully browned, curled, and lightly crisp. Use a slotted spoon to transfer the meats to a paper towel-lined plate to cool.

Assemble the Salad

To the bowl of cooled, dressed pasta, the majority of your crispy griddled meats (reserve a small handful for topping at the end), diced provolone, halved cherry tomatoes, Castelvetrano olives, sliced red onion, pepperoncini, torn basil, chopped parsley, sliced almonds and the grated Parmesan.

Add the Final Dressing

Pour another ½ to ¾ cup of the Romesco dressing over the salad and toss everything together gently until well combined. (Serve any extra dressing on the side or reserve for leftovers.) Serve with more grated Parmesan and fresh herbs.
Let the salad sit at room temperature for 15 minutes to allow the flavors to marry. Pasta salad naturally dulls in flavor as it rests, so give it a final taste before serving. Adjust the acidity or saltiness with a little more vinegar, a squeeze of lemon juice, or another spoonful of dressing if desired.

Garnish and Serve

Transfer the salad to a wide, shallow serving bowl or to a beautiful Hestan Au Gratin dish. Scatter the reserved crispy meats, an extra sprinkle of grated Parmesan, fresh herbs, and toasted almonds over the top. Finish with a light, elegant drizzle of high-quality extra-virgin olive oil.