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The Café is heading home today after a lovely week of vacation on the coast of South Carolina. We've loved every minute of this precious time with family............. though, if you peeked in on us at any given time, the word ............
.............. cacophony might just come to mind. Cacophony? Yup, it's defined as, "a mixture of sounds, as in a cacophony of horns during a traffic jam". Another definition describes it as, "what you'd hear if you gave musical instruments to a group of four-year olds and asked them to play one of Beethoven's symphonies". With five children, seven years and under, there's never a dull moment, always lots of entertainment, a healthy dose of drama and lots of pure, unadulterated noise!
The only problem with the word cacophony is that the dictionary says that the conglomeration of sounds that make it up are "discordant" or "harsh"............ Nope, not to this Grammy and Papa; this cacophony of talking, singing, crying, shrieking, laughing, etc. is music to our ears; maybe it's because we so clearly recall how quickly and elusively these early childhood years slip by.
Despite all the craziness and even on vacation, I enjoy cooking delicious meals for the family. I do try to keep them simple, fresh, light and easy to put together. This Pesto, Pepper and Sopressato Pasta Saladis one that can be prepared early in the day and brought to room temperature an hour or so before serving. Everyone loved it one sunny day this week for a picnic lunch on the beach and even the wee ones gobbled it up.
- 1 pound pasta* cooked according to package directions and drained
- ⅓ cup pesto
- 2 tablespoons extra virgin olive oil or a bit more if the pesto is really thick
- 1 pint cherry or grape tomatoes halved
- 8 ounces fresh mozzarella cut in ½-inch pieces
- ½ large bell pepper diced small, I used golden, but any color bell pepper is fine
- 4 ounces Sopressata** thinly sliced
- 1 teaspoon sea salt
- freshly ground black pepper to taste
- fresh herb leaves for garnish if desired
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Cook pasta according to package directions or until al dente. Drain well and drizzle with a tablespoon of extra virgin olive oil. (This will prevent pasta from sticking together) Toss well to coat with oil and allow to cool to lukewarm.
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Combine pesto and olive oil and stir well with a small whisk or a fork. Set aside.
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Add all other ingredients to pasta and stir gently to distribute ingredients. Drizzle with the pesto/olive oil mixture, sprinkle with sea salt and freshly ground black pepper and stir again. Serve at room temperature. If making ahead, refrigerate until one hour before serving. Bring to room temperature and drizzle with a bit of extra virgin olive oil just before serving. Garnish with fresh herb leaves if desired.
Notes:
* ~ I love to find fun shaped pasta. The one I used for this salad is called torchio (resembling little torches) gigli, orecchiette, farfalle, conchiglie or radiotori would also work wonderful. Feel free to use your own favorite.
** ~ Sopressato is an aged Italian salami which is available in many larger groceries in the deli section. I used the Boars Head brand which is very delicious and comes, prepackaged in a 9-ounce portion. It's about 1-inch in diameter and works well, sliced thin in this salad. You could also cube it or quarter the slices if the diameter is larger. It comes in "sweet" and "hot" varieties. We like the "sweet" but choose according to your palate.
Mr. & Mrs. P says
Looks so yummy Chris!!! Love everything thats going on in this salad!!!
Kim G. says
Monday, I will need to prepare a great lunch for my man and I as we are heading to a little road trip! I think this salad will be my choice!
Rhodesia says
Mmmmm my sort of salad. Glad you had a good holiday. Take care Diane
Julia | JuliasAlbum.com says
This pasta salad will make such a great, light Summer dinner!
Gerry @Foodness Gracious says
Glad you had such a great time, it sounds awesome and this salad looks delicious. Super Pinworthy!
Ms Lemon of Make Mine Lemon says
Oops, Sopressata
Ms Lemon of Make Mine Lemon says
This salad is beautiful. I love the red, yellow, and orange peppers. I will have to try the sopressato. And I love love the pesto with the pasta.
When my guys were little, when I went to bed at night I could still hear the cacophony in my head. My ears would ring, even though they were fast asleep, but oh what sweetness.
Pondside says
This salad would be a pretty addition to a pot luck buffet.
I have all my ingredients ready and on the counter to make your smashed potatoes for this evening - can't wait to taste them.
La Table De Nana says
The spoon almost reflects the pasta shapes:)
I would like someone to make that today..for me:)
peps says
Very nice pasta salad!!!
I like the spicy salami!!!!
Angie Schneider says
East, west, home is the best 🙂
A very beautiful summer salad, Chris.
Wish you a relaxing and delicious weekend at home!
Angie
Pamela @ Brooklyn Farm Girl says
This salad is perfect, it's basically everything I love! And Sopressata, oh my, a favorite! Super yum - thanks for sharing!
Vicki Bensinger says
I love pasta salads and they're so perfect for this time of year. They're filling and cold for those hot summer days but not so filling that they stuff you. Unless of course you just plain over eat. Nice recipe. Glad you had a nice trip.
GLENDA CHILDERS says
Not only do I get great recipes at The Cafe, but a better vocabulary, too. Sopressato. Now I know.
Bet your enjoying the quiet and missing those darling kids, as well.
Fondly,
Glenda
Mary Callan says
Oh yum! I'm making this for my picky eater - she's going to LOVE it :))
Mary x
Lynn@Happier Than a Pig in Mud says
Your salad is gorgeous and I love how interesting the very finely diced yellow pepper looks! No doubt you had a great vaca:@)
Gloria Baker says
I love this salad Chris! Look wonderful!
Cathy says
Looks yummy!
Jemma says
I am drooling-you always make these marvelous and beautiful dishes!
Pinning!
Jemma
Ginny says
I am so glad you explained what this is, because I have never heard of it. The whole dish looks wonderful, but just as wonderful are the spoon and bowl!!
Denise Browning@From Brazil To You says
Lovely, colorful pasta salad... A true complete meal in a bowl!
Lea Ann (Cooking On The Ranch) says
I'm making pesto every weekend, thanks to my basil plants. Your recipe sounds like something that needs to be on my table very soon. What a great combination, not to mention your mouthwatering photos. Thanks for the recipe. Pinned.
raynatakesthecake says
This looks like such a fresh summer salad. Thanks for sharing!
Jennifer@ Peanut Butter and Peppers says
I am so glad you enjoyed your vacation! I love hearing about all of the kids! Your sopressato pasta salad looks incredible! Another one of your recipes to bookmark. I know my family would love it! And me too! 🙂
Laura (Tutti Dolci) says
Fabulous summer salad, I love all the colors and that it's a meal in a bowl!