Makaronis Sard ba Panir (ماکارونی سرد با پنیر) — Persian Cold Pasta with Cheese

• 400 gShort pasta (fusilli or penne) (dry)
• 12 gSalt (for boiling water (about 2 tsp))
• 15 mlCooking oil (for tossing cooked pasta (about 1 tbsp))
• 200 gOnion (finely diced (about 1 large))
• 12 gGarlic (minced (about 4 cloves))
• 180 gSalami (cut into 5 mm cubes)
• 8 gFresh thyme (leaves only, finely chopped (about 3 tbsp packed))
• 220 gGouda cheese (coarsely grated)

Instructions

1. 1

   Bring 4 liters of water to a rolling boil in a large pot. Add 12 g salt, then stir in 400 g pasta. Cook until just al dente, 9–11 minutes (or per package), stirring twice to prevent sticking. Reserve 120 ml pasta water, then drain thoroughly.

2. 2

   Immediately toss the hot drained pasta with 15 ml oil in a wide bowl so the pieces stay separate. Spread the pasta on a tray for faster cooling and let it steam off for 10 minutes at room temperature, then refrigerate uncovered for 10 minutes to chill quickly.

3. 3

   While the pasta cools, heat 30 ml oil in a skillet over medium heat. Add 200 g diced onion and cook 8–10 minutes, stirring often, until soft and lightly golden. Add 12 g minced garlic and cook 45–60 seconds until fragrant, keeping the heat moderate to avoid bitterness.

4. 4

   Add 180 g cubed salami to the skillet and sauté 2–3 minutes, just until warmed and the edges begin to render slightly. Turn off the heat and let the mixture cool in the pan for 5 minutes, then transfer to a plate to cool fully, 10 minutes, so it will not melt the cheese.

5. 5

   In a large mixing bowl, combine the chilled pasta with the cooled onion-salami mixture. Add 8 g chopped fresh thyme and 3 g salt (start with half if your salami is salty). Toss thoroughly for 1 minute, adding 1–2 tbsp reserved pasta water only if the salad looks dry.

6. 6

   Add 220 g grated Gouda and fold gently for 30–45 seconds until evenly distributed. Cover and refrigerate at least 30 minutes (or up to 12 hours) for the flavors to meld. Before serving, taste and adjust salt; serve cold or slightly cool (10 minutes out of the fridge).