MOROCCAN STYLE PASTA SALAD

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Moroccan Style Pasta Salad image

Recipe I found on Moroccan Food on About.com. It states that you can add a variety of vegetables (your choice), so would I add carrots, celery along with the suggested bell pepper as my choices. Here is what is stated about the recipe: "This antipasto-style pasta salad gets a Moroccan twist with ingredients common in Morocco - cured meat, olives, Edam cheese, and veggies - and an easy cooked vinaigrette that takes just minutes to prepare. Use my suggestions below, or personalize the salad with up to 3 1/2 cups of your own additions such as marinated artichokes, pimientos, black olives, mushrooms, cooked baby carrots or cauliflower or broccoli florets. Allow chilling time before serving. The tri-colored pasta salad is intended as a side dish, but you may find yourself eating enough of it to make it your main course!"

Provided by diner524

Categories     Moroccan

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 lb tri-colored rotini pasta (spiral)
1 cup salami, cut into very thin sticks (or saucisson)
1 cup edam cheese, cut into tiny cubes (or other variety)
1 bell pepper, finely chopped (or cut into thin sticks)
1/2 cup green olives, sliced
1/2 cup corn
2/3 cup vinegar
2/3 cup olive oil
1 small onion, finely chopped
3 garlic cloves, partially crushed but not pressed
2 teaspoons dried za'atar spice mix (or oregano)
1 1/2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper (optional)

Steps:

  • Cook the pasta al dente according to the package directions. Drain the pasta, rinse with cold water, and leave it to cool and drain completely in a colander.
  • While the pasta is cooking, make the dressing. Place the vinaigrette's ingredients in a small saucepan and bring to a boil. Reduce the heat and simmer the dressing for 5 minutes, stirring occasionally. Remove the partially crushed garlic cloves and set the dressing aside to cool.
  • Transfer the cooled pasta to a large bowl and add the salami, cheese, olives, peppers and corn (or add your own ingredients - up to 3 1/2 cups). Pour the vinaigrette over the salad and stir gently to mix. Cover, and leave the pasta salad to marinate in the fridge for several hours or overnight.
  • Stir the salad and check for seasoning, before serving.

Nutrition Facts : Calories 480.7, Fat 26.6, SaturatedFat 5.7, Cholesterol 20.2, Sodium 750.4, Carbohydrate 48, Fiber 2.8, Sugar 4, Protein 11.7

*** Explore more Moroccan Style Pasta Salad Recipes »

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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #salads     #pasta     #african     #moroccan     #pasta-rice-and-grains

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