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Nothing in the kitchen spells summer and vacation for me the way cold rice and pasta dishes do. I grew up with no air conditioning in the kitchen and dining room: to survive the summer, we resorted to a an endless variety of dishes that can be served cold or at room temperature.
Pasta salads were always my favorite (and I just wrote about them in my monthly column for The Jewish Week NY), because they can easily be packed and eaten outdoors. Meet me in Central Park!
Ingredients
- 3/4 lb (or up to 1 lb if you are four hungry men!) pasta, "wheels" or half-rigatoni or other short pasta
- 1 bunch radishes (about 1 cup)
- 1 cup lamb's lettuce or mache' salad, stems removed (or more to taste)
- 2 large eggs
- 4 tbsp extra-virgin olive oil
- juice of 1 lemon
- salt and freshly ground black pepper to taste
Directions
Cook the pasta "al dente" in a large pot of salted boiling water, according to instructions on the box. Drain, dress with 2 tbsp oil, and allow to cool.
Boil the eggs in cold water (cooking for about 7 minutes from the moment the water starts boiling).
In the meantime, slice the radishes very thinly (easier with a mandoline or food processor). Separate the lettuce leaves.
When the eggs are cooked, rinse them under cold running water, peel them and chop them coarsely.
Top the cold pasta with the eggs, the lettuce, the radishes, salt and pepper.
Emulsify the remaining oil with the lemon juice, salt and pepper, add to the pasta salad and toss. Enjoy!
https://dinnerinvenice.com/2013/08/13/pasta-salad-with-egg-radishes-and-mache/
