Picnic Pasta

Everyone needs a delicious summer pasta in their repertoire. There’s something about a colorful, packable pasta that just tastes like beach days and picnics in the park.

Ingredients

• Pasta: your choice, cooked

• 1/2 cup green olives, halved (I buy pitted Castelvetrano or Cerignola)

• 1/2 cup chopped roasted and salted pistachios

• 1/2 cup Artichoke hearts, quartered

• Green Goddess Dressing (below)

• 2 cups arugula

• Kosher salt and freshly ground black pepper

• red pepper flakes, to taste

• lots of freshly grated parmesan, to taste

For the green dressing:

• 1/2 bunch parsley

• 2 lemons, zest and juice

• 1/2 shallot

• 1 garlic clove

• 3/4 cup olive oil

• 2 tbsp honey

• 2 tbsp hot water

• Salt and pepper

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Method

1. First make the dressing by combining all ingredients in a blender. Store in a mason jar in the fridge until ready to use.

2. Add the cooked pasta to a large serving bowl.

3. Add the olives, pistachios, bacon, artichoke hearts, and a big drizzle of the dressing. 

4. Toss well to combine—add more dressing if needed.

5. Add the arugula, red pepper flakes, and parmesan. Give it a light toss, taste for seasoning.

6. Serve, passing more red pepper flakes and parmesan at the table.

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Notes

• You can make this pasta salad ahead—combine all ingredients and store in the fridge until ready to serve.

• Use any short pasta you like: gemelli, fusilli, cavatappi, or penne all work great.

• Feel free to make it vegetarian by omitting the bacon.

• Double or triple the recipe to serve a crowd.

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