Calamari and pickled pepper pasta salad
A surprising and gorgeous offering for a winter potluck or buffet table!Calamari is a mild and affordable seafood option that doesn't get showcased enough. It's springy, chewy texture is an exciting departure from typical holiday pasta salads.
Servings: 4 people
- 1 pound calamari tubes, cleaned instructions to follow
- 2 stalks celery, sliced 1/8" thick
- 1 cup parsley, chopped
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon sugar
Pepper onion pickle
- 6 tablespoons rice wine vinegar
- 1 1/3 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 1/4 teaspoon black pepper, ground
- 1 red bell pepper, diced small
- 1/2 red onion, diced small
- 8 oz rigatoni pasta or substitute rotelle, orchiette or pipette pasta
- 2 cups Taking Stock Foods Classic Chicken bone broth
- 2 cups water
- Bring 2 quarts of salted water to a boil. Fill a bowl or pot with 2 cups water and 2 cups ice to create an ice bath.
- Prepare the calamari. Thoroughly wash the inside of the calamari tube, and rinse the calamari several times until the water runs clear. Slice the tubes into 1/4" rings.
- When the water boils, add the calamari rings. Cook for 45 seconds. Drain and rapidly chill using the ice bath.
- Once calamari is cooled, drain and add to a large bowl along with celery, parsley, lemon juice, olive oil, salt and sugar. Set aside.
Make the pepper onion pickle.
- In a small pot, combine the vinegar, water, sugar, salt, red pepper flakes and ground black pepper. Bring to a boil. Add the diced pepper and onion to the hot liquid and allow to set for at least 5 minutes. Drain and add to the calamari.
Cook the pasta
- Bring the Taking Stock Classic Chicken bone broth and water to a boil. Add the pasta. Cook pasta until tender, according to package instructions. Drain and add to the calamari.
- Mix ingredients. Taste for seasoning, add more salt or sugar as needed. Serve room temperature or chilled.