The Salad That Quietly Lingers
Some dishes arrive without ceremony and stay with you anyway. A good pasta salad is like that — unhurried, abundant, the kind of thing that improves as it sits and the flavors find each other. There's a gentle alchemy in the waiting: the smoky sweetness of fire-roasted peppers softening into a creamy, tangy dressing, the bite of onion slowly yielding, the pasta holding everything together with patient grace. This is a dish made for long afternoons, shared tables, and the quiet pleasure of going back for a second bowl.
Ingredients
- 1/2 pounds Alessi Organic Mezzi Paccheri
- 1 tablespoon Alessi Extra Virgin Olive Oil
- 1/2 cups mayonnaise
- 3 tablespoons sour cream
- 1 tablespoon Alessi Red Wine Vinegar
- 1 teaspoon sugar
- Alessi Sea Salt and Ground Black Pepper, to taste
- 1 12oz jar Alessi Fire Roasted Peppers
- 1/4 cups celery, diced
- 1/4 cups red onion, chopped
- 1/4 cups scallions, chopped
Instructions
- Cook pasta according to package directions.
- Drain under cold water and toss with 1 tablespoon olive oil; set aside to cool.
- In a large bowl, combine mayonnaise, sour cream, vinegar and sugar; season with salt and pepper.
- Drain fire roasted peppers, reserving 1 teaspoon of liquid.
- Chop peppers then add to mayonnaise mixture along with reserved liquid, celery, red onion and scallions until evenly combined.
- Make sure pasta is cooled before adding to the dressing. Mix well and refrigerate before serving.
