Screenshot

This is the perfect lazy day summer salad since you never have to turn on the oven. You could even buy the blanched broccoli or cauliflower and prepared pasta salad at the salad bar and never turn on the stovetop. Feel free to substitute any meats or cheeses for the ones suggested below.

Makes 6 to 8 servings
Hands-on time: 25 minutes
Total preparation time: 25 minutes

Kosher salt
½ small head broccoli or cauliflower
1 ounce sun dried tomatoes (about ½ cup)
One 6 ½ -ounce jar marinated artichoke hearts, drained
¼ pound sliced salami, prosciutto di Parma or sopressatta or a mix
¼ pound smoked mozzarella, provolone or Italian fontina, or a mix
One 15- or 15 ½- ounce can chickpeas
½ pound fusilli or rotini
1 ounce Parmigiano-Reggiano
½ cup packed fresh parsley leaves
½ cup extra virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Freshly ground black pepper

Bring a large pot of salted water to a boil.  Cut the broccoli or cauliflower into small florets (about 2 cups). Cut the sun dried tomatoes and artichokes crosswise. Cut the salami and the mozzarella into bite-size pieces and drain and rinse the chickpeas.

When the water comes to a boil, ladle ½ cup over the sun dried tomatoes. Let them soak for 10 minutes or until softened; drain and pat dry. Add broccoli or cauliflower to the boiling water and cook for 2 to 3 minutes or until crisp tender. Remove with a slotted spoon to a bowl of ice and water to stop the cooking. Add the pasta to the water and boil until al dente, 8 to 10 minutes.

While the pasta is cooking, microplane grate the Parmigiano-Reggiano (about 2/3 cup) or grate on the fine side of a box grater (about 1/3 cup). Combine, the parsley, oil, Parmigiano-Reggiano, vinegar and mustard in a blender; puree until the dressing is smooth. Add salt and pepper to taste.

Drain the pasta well and toss it immediately with the dressing, sun dried tomatoes, artichoke hearts, salami, mozzarella broccoli or cauliflower and salt and pepper to taste.