Mix all together in a jar, or plastic container, shake or mix well. Add salt & pepper to taste.
Add Media (1 picture only) here.
1 pound small pasta shapes, such as orecchiette, cavatelli, conchiglie, or penne
3 ounces sliced dry salami, cut into small pieces
4 ounces sliced provolone cheese, cut into small pieces
3 stalks celery, finely chopped
1/2 cup chopped roasted red bell pepper
1/3 cup pitted sliced black olives
1/3 cup pitted sliced green olives
1/4 cup finely chopped pepperoncini
1/4 cup capers
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
In a bowl, stir together the vinegar, shallots, oregano, celery seed, Worcestershire, and sugar. Let sit for 15 minutes, then slowly whisk in the oil until emulsified into the dressing. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, or according to package directions. Drain and rinse well under cold water; drain again and transfer to a large serving bowl.
Add the salami, provolone, celery, pepperoncini, roasted red bell peppers, olives, capers, and parsley, and toss until evenly combined. Add the dressing and toss to combine. Season with salt and pepper.
Serve right away at room temperature, or refrigerate until ready to serve, up to 1 day in advance.
For the Salad:
3 cups of cooked purple hull or black-eyed peas (or equivalent canned)
1/2 cup finely chopped purple onion
1/2 cup finely chopped celery
1 green onion, sliced
1 tablespoon minced garlic
1 tablespoon chopped pickled jalapeno
1 (2 ounce) jar of pimentos, well drained
1 medium tomato, chopped
1 wedge lime, optional
1 tablespoon chopped fresh cilantro or parsley
Whisk together the dressing ingredients in a lidded storage bowl. Add all of the salad ingredients, except the lime and herbs; gently fold dressing over the top and stir. Cover tightly and refrigerate several hours up to overnight before serving. Squeeze lime juice and toss with herbs just before serving. Store leftovers in the fridge, but consume in a couple of days.
6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons fresh ginger root (minced)
1 1/2 tablespoons minced garlic
5 cups green cabbage (thinly sliced)
2 cups red cabbage (thinly sliced)
2 cups napa cabbage (shredded)
2 red bell pepper (thinly sliced)
2 carrots (julienned)
6 green onions (chopped)
1/2 cups chopped fresh cilantro
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.