Although it’s only March, today really felt like Summer was upon us. .. we are having some bizarrely warm weather… and summer just screams cold salad to me. Now I like a tossed salad as much as the next gal, but let’s be honest.. it’s a lot of chewing for not a lot of satisfaction. I don’t often take the time for a nice leisurely lunch which, in my opinion is required for a big ol salad.
This recipe (adapted from this Roasted Red Pepper Pasta Salad recipe) makes for a super satisfying, filling lunch or a hearty snack. I like to make up a batch and have it all week.
If you really aren’t into roasting your own peppers, you could use jarred peppers but honestly they just don’t taste the same, so suck it up and give this a shot.
Cut your peppers in half and remove the seed. Put them cut side down on a foil lined sheet pan. Put your unpeeled garlic cloves on there too.
Put them under the broiler for about 5-10 minutes or so. They should look like this.
Put the peppers in a metal bowl and cover the bowl with that same foil you had on that sheet pan. Let those suckers sit for a few minutes while you smoosh the garlic out of it’s skins. Sprinkle liberally with salt and smash it with the flat of your knife.
Take the foil off the bowl of peppers.. the skins should come right off with a bit of a tug.
Whisk the garlic paste with olive oil and lemon juice
Slice the peppers, salami, and toss in the dressing. Drain and rinse the white beans and add to the mix with the itty bitty mozzarella balls.