Salad with pasta, ham and pickled peppers
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Crushed red pepper flakes and pickled pepperoncini peppers give this pasta dish of gemelli (flakes), ham, grape tomatoes, and celery a mild spiciness that perfectly complements the refreshing vinaigrette, while basil leaves infuse the dish with a wonderful aroma. Add the pasta to the salad after it's cooled and serve immediately. It's perfect as a side dish or a hearty appetizer for a crowd.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g dry gemelli pasta
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar
- 1/8 tsp crushed red pepper flakes
- 1 small shallot, chopped
- 110 g ham, cut into thin strips
- 1 cup halved grape tomatoes
- 0.5 cups thinly sliced celery
- 0.5 cup torn fresh basil leaves
- 1/2 cup peeled and chopped pickled pepperoncini peppers
- 1 tbsp chopped fresh oregano
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Cooking the dish according to the recipe:
- In a large saucepan, bring salted water to a boil.
- In a large bowl, combine the olive oil, vinegar, red pepper flakes, shallot, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper.
- Place the pasta in boiling water and cook according to package directions. Drain and rinse under cold water to cool. Transfer to a bowl with the dressing.
- Add the ham, tomatoes, celery, basil, pepperoncini, and oregano to a bowl and toss. Season with salt and pepper to taste. The pasta salad is best served immediately.
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