Cold leftover pasta is a perfect medium for other ingredients, such as leftover chicken or seafood. The sauce for the salad can be as simple as some extra virgin olive oil and a little vinegar, or it can be slightly richer and contain an egg yolk (turning it into a mayonnaise) or crème fraîche. Celery provides contrasting crunch, and capers deliver notes of bright savor and tang. Here’s an example of what you can do, but the idea is to improvise rather than to follow a recipe exactly.
– 4 tomatoes.
– 3 cups leftover cooked elbow, other small shape pasta, or cooked rice cool or at room temperature.
– 3 tablespoons capers.
– 3 stalks celery, diced.
– 1 small red onion, minced.
– 2 cups cooked cubed or shredded chicken, or cubed seafood.
– ½ cup extra virgin olive oil.
– ¼ cup wine vinegar, or more to taste.
Step 1:Plunge the tomatoes into boiling water for about 30 seconds, rinse them immediately with cold water, and pull away the skin in strips with a paring knife. Cut out the stem end, and cut each tomato into 8 wedges. Push the seeds out of each wedge with a fingertip.
Step 2:In a large bowl, combine the tomatoes, pasta, capers, celery, onion, and chicken. Pour over the oil and vinegar and stir gently to mix. Season with salt and pepper.