"Anyone who frequented Cleveland's "It's It Deli" on Friday's in the 80's loved this salad originally created by chef/owner Irene Rodriguez. My updated interpretation uses many of the same elements enhanced by the great variety of Mediterranean items available in grocery stores today."
ingredients:
-for pasta salad
16 oz. Penne or medium shells,cooked al dente, rinsed in cold water
2 -6.4 oz. StarKist Tuna Flavor Fresh Pouches packed in water
12 oz. bottle marinated artichokes in olive oil,
coarsely chopped,oil reserved for dressing
1 large red,yellow or orange pepper,seeded and julienne sliced
4 oz. sliced good quality pitted Kalamata olives,sliced
2 oz. capers
1/3 cup chopped scallions
-for dressing
zest and juice of 1 large lemon
@ 1/4 cup of the reserved artichoke oil
1 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 1/2 cups good quality *robust golden Italian dressing,divided
* Wishbone Bountiful Tuscan Romano Basil, recommended
-for assembly
8 oz grape or cherry tomatoes,halved
1/3 cup fresh basil,chiffonade sliced
1/2 cup shredded Parmigiano- Reggiano plus more for serving
Whole fresh basil and lemon slices to garnish
method:
In a large bowl, combine cooked pasta, tuna, artichokes, pepper slices, olives, capers and scallions.
In a small bowl, whisk together 1/4 cup of reserved artichoke oil,lemon zest and juice, red pepper flakes, salt, pepper and 3/4 cup of the Italian Dressing(reserving the other 3/4 cup for refreshing salad later)
Pour dressing mixture over pasta salad, toss gently to coat.
Cover with plastic wrap and chill at least 1 hour.
Just before serving,add enough remaining 3/4 cup Italian dressing to re-moisten salad.
Finish by folding in grape tomatoes,Parmigiano and freshly sliced basil chiffonade.
Season to taste with Kosher salt and fresh ground black pepper.
Serve with additional fresh grated Parmigiano-Reggiano,fresh whole basil leaves and lemon slices to garnish each serving if desired.
yields 4-6 servings
