Food Network Magazine - (08)August 2020

ITALIAN DELI PASTA SALAD ACTIVE: 20 min l TOTAL: 30 min l SERVES: 8

Kosher salt

1 pound penne

⅓ cup mayonnaise

3 tablespoons extra-virgin olive oil

3 tablespoons red wine vinegar

1 16-ounce jar giardiniera,

5 ounces provolone cheese,

diced (1 cup)

5 ounces salami, diced (1 cup)

¼ cup chopped fresh parsley

¼ cup chopped fresh basil

1.Bring a large pot of salted water to a boil. Add the

pasta and cook as the label directs. Drain and let cool to

room temperature.

2. Meanwhile, mix the mayonnaise, olive oil and red wine
   vinegar in a large bowl. Add the pasta and toss well. Add the

CORN AND TOMATO

PASTA SALAD

ACTIVE: 20 min l TOTAL: 30 min l SERVES: 8

Kosher salt

1 pound farfalle

¼ cup white wine vinegar

1 tablespoon dijon mustard

Freshly ground pepper

⅔ cup extra-virgin olive oil

1 small shallot, finely chopped

½ teaspoon finely grated lemon zest

2 ears of corn, husked

2 cups assorted cherry tomatoes,

halved or quartered if large

½ small bulb fennel, cored and sliced,

plus ⅓ cup chopped fronds

½ cup fresh basil, roughly chopped

2 ounces goat cheese, crumbled

1. Bring a large pot of salted water to a boil.
   Add the pasta and cook as the label directs.
   Drain and let cool to room temperature.


2. Meanwhile, whisk the vinegar, mustard,
   ½ teaspoon salt and a few grinds of pepper
   in a large bowl. Slowly whisk in the olive oil
   until thick and smooth. Whisk in the shallot
   and lemon zest.


3. Preheat the broiler. Place the corn on a
   baking sheet and broil, turning occasionally,
   until lightly charred on all sides, about
   5 minutes. Let cool, then cut off the kernels.


4. Add the pasta, corn, tomatoes, fennel
   slices and fronds to the vinaigrette. Stir in
   the basil and season with salt and pepper;
   toss to coat. Gently fold in the goat cheese.

MACARONI SALAD WITH

BARBECUE CHICKEN

ACTIVE: 20 min l TOTAL: 20 min l SERVES: 8

Kosher salt

8 ounces elbow macaroni

⅓ cup mayonnaise

⅓ cup sour cream

⅓ cup barbecue sauce

2 tablespoons relish

1 tablespoon yellow mustard

1 teaspoon sugar

2 cups cubed barbecue rotisserie

chicken

1 red bell pepper, diced

3 stalks celery, chopped

½ red onion, diced

¼ cup chopped fresh parsley

Freshly ground pepper

1. Bring a medium pot of salted water to
   a boil. Add the macaroni and cook as the
   label directs. Drain and rinse under cold
   water; shake off the excess.


2. Whisk the mayonnaise, sour cream,
   barbecue sauce, relish, mustard and sugar
   in a large bowl. Add the macaroni, chicken,
   red bell pepper, celery, red onion and
   parsley. Season with salt and pepper and
   toss to coat. Chill before serving.

TUSCAN PASTA SALAD

WITH GRILLED VEGETABLES

ACTIVE: 25 min l TOTAL: 30 min l SERVES: 6 to 8

1 small head radicchio, halved lengthwise

and cored

2 bulbs fennel, cored and cut into wedges,

plus ¼ cup chopped fronds

6 baby bell peppers, halved and seeded

½ cup extra-virgin olive oil

Kosher salt and freshly ground pepper

8 ounces orecchiette (about 2 cups)

1 15-ounce can cannellini beans,

drained and rinsed

Juice of 1 lemon

2 tablespoons chopped fresh parsley

3 ounces parmesan cheese, shaved

1. Preheat a grill or grill pan to medium high.
   Toss the radicchio, fennel wedges and bell
   peppers in a large bowl with ¼ cup olive oil.
   Season with salt and pepper and grill, turning
   occasionally, until charred and crisp-tender,
   about 4 minutes for the peppers and radicchio
   and 6 minutes for the fennel. Let cool, then cut
   into small pieces.


2. Bring a large pot of salted water to a boil.
   Add the pasta and cook as the label directs.
   Drain and rinse under cold water; shake off
   the excess. Transfer to a large bowl.


3. Add the grilled vegetables and cannellini
   beans to the pasta; toss well. Add the
   remaining ¼ cup olive oil, the lemon juice,
   parsley, ¼ teaspoon salt and pepper to taste;
   toss. Add the parmesan and fennel fronds
   and toss gently.

JULY/AUGUST 2020 ●FOOD NETWORK MAGAZINE 109

OPPOSITE: JUSTIN WALKER. THIS PAGE, LEFT TO RIGHT: RYAN LIEBE, BOBBI LIN AND YUNHEE KIM.

Freshly ground pepper

drained and chopped

giardiniera, provolone, salami, parsley and basil; toss well

and season with salt and pepper.

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