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Ditalini Chopped Salad

Ditalini Chopped Salad

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RECIPE

For summer pasta salads think small, as in small pastas, like this ditalani chopped salad. (Regina H. Boone/Detroit Free Press/MCT)

DITALINI CHOPPED SALAD

Yield: 16 servings

16 ounces ditalini pasta

2 cups cubed provolone or shredded Italian cheese blend

4 cups chopped romaine

1 medium red onion, diced

1 cup chopped red, yellow or orange bell peppers

1/4 cup chopped flat-leaf parsley

1 cup seeded and diced cucumber

1/3 pound cubed salami or cooked chicken

2 large shallots, peeled

3 cloves garlic, peeled

1/4 cup Dijon mustard

1/4 cup red wine vinegar

2 teaspoons granulated sugar

3/4 cup olive oil

Salt

Freshly ground black pepper

1. Cook pasta according to package directions. Drain, then spread it out on a baking sheet for 30 minutes.

2. In a large serving bowl, combine pasta, cheese, romaine, red onion, bell peppers, parsley, cucumber and meat.

3. Place shallots and garlic in a blender or food processor. Pulse several times to chop. Add mustard, vinegar and sugar. Pulse to combine. With the blender or processor running, slowly add oil in a steady stream; process until emulsified. Taste and adjust seasonings and ingredients as necessary. Add salt and pepper to taste.

4. Pour the dressing over the salad and toss to combine.

Per serving: 290 calories; 16g fat; 5g saturated fat; 21mg cholesterol; 11g protein; 27g carbohydrate; 2g fiber; 525mg sodium.

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