I have a deep love for salads. I love the endless combinations of flavors. This is one that I have loved for a long time. Adding the crispy pasta to the salad is quite a suprise. It is just the right combination of flavors and textures to make one amazing salad. You of course can use any dressing that you like, but I have my favorite for this salad so be sure to check back tomorrow to get that recipe.
Crispy Pasta Cake with Red Pepper and Mozzarella Salad
Salt, for pasta water
1 pound angel hair pasta
1 teaspoon plus 1/4 cup olive oil
9 cups loosely packed baby spinach
8 cups mixed young green lettuces
3/4 cup jarred roasted red peppers, cut into bite-size pieces
1 1/2 cups fresh mozzarella pearls
About 1/2 cup your favorite salad dressing
Preheat oven to 200 degrees F.
Add pasta to a large pot of boiling salted water and cook for 2 minutes less than package says. Drain and pour cool water over the top. Drain well and toss with 1 teaspoon olive oil.
In a nonstick saute pan, heat 1/4 cup olive oil; when hot, add 1/4 of the pasta and spread evenly in the pan. Turn heat down to medium and cook until brown on the bottom. Carefully turn over and continue cooking until brown on other side. Remove with a slotted spoon to plate and keep warm in the oven. Continue with other 3 batches, adding more olive oil as needed.
Just before serving, toss together the spinach, greens, peppers, mozzarella, and dressing. Taste for seasoning. Divide crispy pasta among 4 plates and top with some Red Pepper and Mozzarella Salad.
Note: This recipe makes 4 large salads. You can easily make this into smaller servings. Just divide your pasta into more than fourths and divide the salad equally among your pasta cakes.