Why This Recipe Works

For a vegetarian pasta salad that could serve as a main course, we swapped some of the pasta for creamy white beans and crunchy blanched broccoli. We chose cheese tortellini as our pasta because it was a bit more hearty than unfilled pasta and because its ring shape would capture an olive oil–based vinaigrette made thick with pureed olives, banana peppers, and garlic. We cooked the pasta until it was a little too soft so that as it cooled and firmed up, it would have just the right tender texture. Juicy cherry tomatoes supplied pops of cheery color. We made a quick, thin Parmesan and black pepper crisp in the microwave and crumbled it over the top to complete this vegetarian dinner salad.

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Before You Begin

Sliced pickled cherry peppers or pepperoncini can be substituted for the banana peppers. We like mild, meaty Castelvetrano olives for this recipe, but any pitted green olives will work. We intentionally overcook the pasta in this recipe so that it remains tender, even when served cold. If making this salad ahead, dress the salad and garnish it with cheese crisps right before serving.

Instructions

Line rimmed baking sheet with dish towel. Bring 2 quarts water to boil in large saucepan. Add pasta and 1½ teaspoons salt and cook until tender, about 5 minutes. Add broccoli and beans to saucepan with pasta and cook until broccoli is crisp-tender, 1 to 2 minutes. Drain well and transfer to prepared sheet.

Combine Parmesan, panko, and pepper in small bowl and toss until well mixed. Spray large plate lightly with vegetable oil spray. Transfer Parmesan mixture to plate and spread into 8-inch round. Microwave for 2 minutes. Continue to microwave in 30-second increments until mixture is golden brown. Run thin metal spatula under cheese crisp and turn over (it’s OK if cheese breaks). Microwave for 30 seconds. Set aside to cool (cheese will continue to crisp as it cools).

Combine ¼ cup banana peppers, brine, ¼ cup olives, garlic, and salt in blender and process until coarse paste forms, about 30 seconds. With blender running, drizzle in oil and continue to process until dressing is emulsified and smooth, about 1 minute.

Combine pasta, broccoli, beans, tomatoes, remaining ¼ cup banana peppers, and remaining ¼ cup olives in large bowl. Add dressing and toss to coat. Transfer to serving bowl. Crumble cheese crisp over salad and serve.