Chef Mia Castro's Summer Salami Pasta Salad

For apple cider vinaigrette:

Ingredients:

Makes 1 cup

• 3 tablespoons dijon mustard
• 3 tablespoons honey
• 3 tablespoons apple cider vinegar
• 1 tablespoon Diamond Crystal kosher salt
• 1⁄2 cup grapeseed or sunflower seed oil
• 1⁄4 cup extra virgin olive oil

Instructions:

1. Add all ingredients to a large bowl and whisk until emulsified.

For pasta salad:

Ingredients:

• 16 ounces orecchiette dry pasta
• 3 tablespoons Diamond Crystal kosher salt
• 3 tablespoons grapeseed or sunflower seed oil
• 3 ears of corn, kernels shucked, reserve cobs
• 2 medium tomatoes, diced small (the size of corn kernels)
• 1 cup apple cider vinaigrette
• 8 ounces salami, diced small (the size of corn kernels)
• 7-8 scallions, thinly sliced
• 5.2 ounces (1 package) Boursin garlic and herb cheese
• As needed Diamond Crystal kosher salt

Instructions:

1. In a large pot, bring 3 quarts of water and 3 tablespoons of kosher salt to a boil with the
reserved corn cobs. Add the pasta, stir well, and cook for an additional two minutes than
the suggested time on the package directions. This will ensure a palatable texture when
the pasta is cold.

2. While the pasta cooks, bring a large pan with three tablespoons of oil to medium heat.
Saute the corn kernels until they’re lightly golden brown. Then, add the tomatoes and
about a half teaspoon of kosher salt. Saute them until the moisture has evaporated and
set them aside off the heat while the pasta is ready.
3. Re-whisk apple cider vinaigrette in a large bowl to emulsify. When the pasta is ready,
drain it completely and, while it’s still hot, add it into the vinaigrette along with the corn
and tomatoes. Toss it well, taste it, and add more kosher salt if necessary. It should be
tangy and err on the saltier side. Remember that when it chills, some of its flavors will
get muted, so it should be very well seasoned.
4. Crumble in the cheese, and add the salami and scallions. The cheese will melt slightly
and provide a creamy coating throughout that will help the rest of the ingredients stick
to the pasta. Toss everything well and refrigerate in a covered container for 2 hours or up
to three days.
5. To serve, toss well again and taste it. Adjust seasoning with more salt if necessary. Serve
chilled or at room temperature.