New York Live

Cold Pasta Salad and Gazpacho

Updated 4:43 PM EDT, Mon, May 3, 2010

from Fresco by Scotto

 

Cold Pasta Salad 
Peppers, Onions, Mozzarella, Pecorino Cheese, and 
Herb Vinaigrette (6 servings)

For The Herb Vinaigrette
1 cup chopped fresh basil
½ cup minced fresh chives
2 tablespoons minced garlic
2 tablespoons minced shallots
1 cup extra virgin olive oil
¼ cup red wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper

For The Pasta Salad
1 large red onion, peeled and cut into ½-inch slices
2 red peppers, seeded and cut in half lengthwise
1 pound Fusilli pasta
½ pound diced mozzarella
¼ cup grated pecorino cheese
Salt and freshly ground black pepper

1. To make the herb vinaigrette: In a medium bowl, combine the basil, chives, garlic, and shallots and whisk in the oil, vinegar and mustard. Season with salt and pepper to taste.
2. To make the pasta salad: Cook Fusilli pasta, drain, cool and place in a large bowl. Add the onions, peppers, and vinaigrette. Toss and place on a platter. Top with the diced mozzarella and grated Pecorino cheese. Serve at room temperature or cold.

Chilled Gazpacho 
Garnished with Mascarpone and Crabmeat (6 to 8 servings)
For Gazpacho Base
Note: Use food processor to prepare the following vegetables
2 cans plum tomatoes (28 ounces each)
½ cup cucumbers, peeled, seeded, and chopped
½ cup small red onion, chopped
½ cup green peppers, seeded, and chopped
½ cup red peppers, seeded, and chopped
2 jalapeno peppers, seeded and chopped
½ cup celery heart ribs, chopped
2½ ounces extra virgin olive oil
1½ ounces red wine vinegar
2 tablespoons fresh oregano, chopped
1 teaspoon ground cumin seed (optional)
1 teaspoon ground fennel seed (optional)
2 tablespoons Tabasco sauce
Salt and pepper to taste

For Diced Vegetable Garnish
¼ cup tomatoes, small dice
¼ cup red pepper, small dice
¼ cup green pepper, small dice
¼ cup cucumber, small dice
¼ cup celery heart ribs, small dice

To Make Gazpacho
1. Combine all ingredients, except for diced vegetable component.
2. Puree together in small batches, then combine all together, re-season if necessary.
3. Fold in all diced vegetable components and chill overnight.

For Mascarpone and Crabmeat Garnish
1 pound softened mascarpone cheese
1 pound cleaned crabmeat

To Assemble Soup
1. Remove from refrigerator.
2. Place a heaping teaspoon of mascarpone in center of soup, 1 teaspoon full of lump crabmeat on top of mascarpone.
3. Drizzle with extra virgin olive oil and serve.

First Published: Apr 23, 2010 4:22 PM EDT

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