Week of 3/1/1999

Prosciutto and Pea Pasta Salad

3/4 lb. cavatelli or other short pasta
3 Tbs. white-wine vinegar, or to taste
1/3 C. extra-virgin olive oil
1 C. shelled fresh or frozen peas
2 1/2 -oz. thinly sliced prosciutto, chopped fine (about 1/2 C.)
1/2 C. chopped yellow or red bell pepper
1/2 large sweet onion, sliced thin
1/4 C. chopped drained pepperoncini (pickled Tuscan peppers)
1/3 C. finely chopped assorted fresh herbs such as basil, parsley, oregano, and chives

In a kettle bring salted water to a boil for pasta.

In a large bowl whisk together vinegar and salt and pepper to taste and add olive oil in a stream, whisking until combined well.

Cook pasta in boiling water 8 minutes. Add peas and boil until pasta is tenders, about 3 minutes more. In a large colander drain pasta and peas and rinse well under cold water.

Drain pasta well and add to vinaigrette. Add remaining ingredients and toss well. Pasta salad may be made 4 hours ahead and chilled, covered. Serves 6.

In a kettle add cauliflower and boil 5 minutes. Drain cauliflower well and transfer to a bowl of ice water to stop cooking. Drain cauliflower well.

In a bowl whisk together onion, garlic, oil, juice, parsley, oregano, fennel seeds, pepper flakes, salt, and black pepper until combined well. Add beans, cauliflower, artichokes, and bay leaf and toss until combined well. Marinate salad at least 1 hr. at room temperature or up to 1 day, covered and chilled. Serves 8.

Yellow Rice Salad

1/4 C. olive oil
2 tsp. cumin seeds
2 C. long-grained white rice
4 C. water
1/2 tsp. turmeric
3/4 tsp. salt
1 C. sliced California black olives
1 C. cooked fresh or thawed frozen corn
1/2 C. pine nuts, toasted golden
1/2 C. thinly sliced scallion
3 Tbls. white-wine vinegar

In a 3-quart heavy saucepan heat 1 Tbls. oil over moderately high heat until hot but not smoking, and saute cumin seeds, stirring, 10 seconds, or until fragrant and a few shades darker.

Add rice and saute, stirring, 1-2 minutes, or until rice is well coated. Stir in water, turmeric, and salt and boil, uncovered without stirring, 6-8 minutes,. or until surface is covered with steam holes and grains on top appear dry. •Reduce heat as much as possible and cook rice, covered, 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes.

Transfer rice to a bowl and add olives, corn, pine nuts, scallion, vinegar, remaining 3 Tbls. oil, and salt and pepper to taste, tossing to combine well. Salad may be made 2 hours ahead and kept, partially covered, at room temperature. Serves 6.