Serving Size: 8
2 cups (8 ounces) finely grated Asiago cheese
1 pound Fregola Sardo (Italian couscous) pasta
1 tablespoon salt
2 tablespoons, plus 1 cup olive oil
3 ounces piquillo peppers, julienned (1/2 cup from a 6-ounce can)
1 medium seedless cucumber, diced (about 1 1/2 cups)
1 medium red onion, diced (1 cup)
1/2 cup chopped fresh Italian parsley
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
6 tablespoons diced shallots
4 tablespoons Dijon mustard
4 tablespoons sherry vinegar
2 tablespoons red wine vinegar
Salt and pepper, to taste
8 cups baby arugula (4 to 5 ounces)
For the Asiago chips, preheat the oven to 300°F. On a nonstick baking sheet, place quarter-sized thin layers of the cheese (about 1 1/2 teaspoons each). Bake 10 to 12 minutes or until browned and crisp, rotating the pan for even baking. Remove to a paper towel–lined cooling rack.
For the salad, bring 3 quarts of water to a boil in a large pot. Add the Fregola Sardo pasta and salt. Bring to a boil again. Cook 5 to 7 minutes, or until al dente. Drain and rinse with cold water. Place in a large bowl. Toss with 2 tablespoons of the olive oil. Add the peppers, cucumber, onion, parsley, oregano, and thyme. Toss; set aside.
In a medium bowl, whisk the shallots, mustard, and vinegars. Slowly whisk in the remaining 1 cup of olive oil. Season to taste with salt and pepper. In a medium bowl, toss 1/4 cup of the vinaigrette with the arugula. Toss the remaining vinaigrette with the pasta salad.
To serve, spoon the pasta salad onto a large platter, making a well in the center. Arrange the arugula in the center of the pasta. Garnish with Asiago chips.