Very Italian Pasta Salad

"I call this Italian because I got it from an Italian cooking magazine. Pasta salads are not my favorite, so the ones I actually post, TRUST ME, are really good. For this salad you first have to cook mini meatballs. The recipe makes more meatballs than needed in the salad (in my opinion), but they are delicious and a great appetizer by themselves. Plus it is impossible not to munch on them while cooking them. The recipe calls for 3 red onions instead of 1 as I posted, but Italia red onion, called Tropea, are much milder and sweeter than American ones."
 
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photo by MsPia photo by MsPia
photo by MsPia
Ready In:
30mins
Ingredients:
15
Serves:
6-8
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ingredients

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directions

  • Cook the rotelle in abundant salt water following manufacturer’s instructions, tasting for readiness from time to time. Also boil 3 of the eggs to make hard-boiled eggs.
  • To a large bowl add the breadcrumbs and the milk and let them sit for a couple of minutes. Then add ground beef, the remaining egg, Parmesan cheese and a little bit of salt and pepper. Remember Parmesan is salty. Mix well and make tiny meatballs the size of a cherry or a grape.
  • Put them in a pan with the flour and toss them around to dust them.
  • Fry the meatballs in a large frying pan over high heat, until golden, about 4 minutes total, turning them around with the help of 2 fork, to get n even golden. Drain on paper towels.
  • Now slice hard-boiled eggs in wheels; take the egg yolks and put them in a bowl. Mash them with a fork and mix then with the olive oil salt and pepper until emulsified. This will be your dressing.
  • Drain the pasta, put it in a large bowl and toss with the dressing. Use as much dressing as you want, you don’t have to use the whole cup if you think it is too much for your taste. You can always add some more later on.
  • Now add onions, tomatoes, caper berries, egg white rings and parsley. Toss and let it sit for about 15 minutes for the flavors to blend.

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RECIPE SUBMITTED BY

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
 
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