Some version of this pasta salad always appears around these parts, and it is one of Tony's favorites.
We tend towards creamier versions in the winter, when all we want to do is hole up and have some extra calories. In the summer I like lighter dressing, usually some olive oil and lemon juice. And of course, cold salads in the hot weather are the only thing I want to eat sometimes.
When I make this, I tend to throw in whatever I have in the pantry or hiding in the fridge. This time it was a small jar of anchovies and some peperoncinis.
We both like pungent, pickly, and (sometimes) fishy things, and this salad has all of these. It is very easy to make, and it packs a lot of flavor. The ingredients mix well together, and the salad goes well with anything grilled, burgers or fish. We usually make a ton of it, and have left overs for lunch and the next evening.
Pasta Salad with Cherry Tomatoes and Anchovies
You will need:
Pasta (13 oz by weight) - about 2-3 cups uncooked, 5-6 cups cooked
Juice of 1/2 lemon
Salt and pepper to taste
1/4 cup thinly sliced red onion
1 cup cherry tomatoes, quartered
3 pickled peperoncini, sliced
2 anchovy fillets, patted, finely chopped
2 tsp capers
1/4 cup chopped fresh parsley
3 tbsp extra virgin olive oil
Cook the pasta, according to package directions, to slightly beyond al dente. Drain and rinse under cold water to cool. Place in a bowl and season the pasta with lemon juice and salt and pepper. Add red onion, cherry tomatoes, peperoncini, anchovies, capers, and parsley. Toss well to combine. Add olive oil and mix. Refrigerate until ready to serve.