You may prepare the vegetables and pan vinaigrette for Chef Michael Chiarello's Warm Vegetable Pasta Salad ahead of time; however, cook the pasta at the last minute so it is hot when mixed with the vinaigrette. This salad has a clean, light taste.
Warm Vegetable Pasta Salad ingredients
Makes 4 to 6 servings1-lb. broccoli, separated into florets
5 Tbsp extra-virgin olive oil (divided use)
2 Tbsp finely chopped garlic
1/4 tsp New Mexican red pepper flakes, i.e. medium hot (see Notes)
1 Tbsp finely chopped fresh thyme
Freshly ground pepper
2 cups homemade roasted chicken stock or low-salt canned chicken broth
3 Tbsp oregano-flavored Herbal Vinegar
2 medium tomatoes, cut into large chunks
2 Tbsp finely chopped fresh flat-leaf parsley
1-lb dried fusilli pasta
1/2 cup freshly grated Parmesan cheese (divided use)
Use other vegetables you like; take advantage of seasonal produce. Chef Chiarello examples are asparagus and roasted red bell peppers.
Notes: When substituting crushed red pepper flakes easily found in most supermarkets, Chef Chiarello suggests reducing the 1/4 tsp shown above.
- Look for whole, dried New Mexican chiles in a well-stocked Mexican grocery. The chef suggests sticking with a brand you like, once you find it.
- Coarsely grind whole, dried chiles and store in tightly sealed jar.
- Today's direct online sources include: Bueno Foods, Made in New Mexico and New Mexico Catalog; all appear to be based in New Mexico, however, I have no experience with any of them.
Slice zucchini into 1/4-inch-thick rounds. If zucchini is large, first halve it lengthwise.
Peel broccoli stems down to the light green, tender core; slice diagonally into thin rounds, keeping separate from the florets.
Sauté aromatics and vegetables
In a sauté pan, heat 2 Tbsp olive oil until almost smoking. Add garlic and sauté until light brown, moving the pan off and on the heat to regulate temperature. Add red pepper flakes and thyme; stir. Add broccoli florets and sauté about 1 minute; season with salt and pepper.
Add chicken stock to sauté pan; bring to a boil. Cook until broccoli is half cooked, about three (3) minutes. Add broccoli stems and zucchini; cook until tender, about three (3) more minutes. Use a spider skimmer to dip out vegetables; spread on a baking sheet to cool.
Bring cooking liquid to a boil; continue boiling and reduce to thick saucelike consistency, about 1/2 cup. Add vinegar and stir; add tomatoes, stirring just to warm but not cook. Season again with salt and pepper. Add remaining (3 Tbsp) olive oil and the parsley; mix well.
While reducing the liquid, bring a large pot of salted water to a boil; cook pasta al dente.
Drain and pour into a serving bowl; immediately toss with pan vinaigrette, vegetables and 1/4 cup of the cheese.
Sprinkle with remaining (1/4 cup) Parmesan and serve warm or at room temperature. Back to Top
Slightly adapts Michael Chiarello, Flavored Vinegars: 50 Recipes for Cooking with Infused Vinegars (San Francisco: Chronicle Books, 1996), 86 - 87 and 92.
Page Last Updated 13 June 2015