food

Summer Pasta Salads 4 Ways

Your picnic could use these Greek, classic, smoked salmon and chickpea arugula pasta salad varieties.

food

Summer Pasta Salads 4 Ways

Your picnic could use these Greek, classic, smoked salmon and chickpea arugula pasta salad varieties.

Ingredients

  • 12 ounces farfalle
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 2 Persian cucumbers, thinly sliced
  • 1 (10 ounces) container grape tomatoes, sliced in half
  • 6 ounces crumbled feta cheese
  • 1/4 cup dill, roughly chopped
  • 2 tablespoons mint, roughly chopped
  • Kosher salt and freshly ground black pepper, to taste

Steps

  1. Heat a large pot of salted water to boil. Cook pasta as directed on back of packaging. Drain well and rinse under cool water to stop the cooking.
  2. In a large bowl, whisk together olive oil, red wine vinegar, mustard, garlic, salt and pepper. Toss in the cucumbers, tomatoes, feta, herbs and cooled pasta. Serve right away or refrigerate until ready to serve.

Ingredients

  • 12 ounces elbow macaroni
  • 4 hard-boiled eggs, peeled and chopped
  • 2/3 cup mayonnaise
  • 2 tablespoons diced pimento, drained
  • 1/2 teaspoon sugar
  • 2 stalks celery, finely chopped
  • Kosher salt and freshly ground black pepper, to taste

Steps

  1. Heat a large pot of salted water to boil. Cook pasta as directed on back of packaging. Drain well and rinse under cool water to stop the cooking.
  2. Stir together the eggs, mayonnaise, pimento, sugar and celery in a large bowl and season with salt and pepper. Fold in the cooked pasta. Serve right away or cover and refrigerate until ready to serve.

Ingredients

  • 1 small bunch thin asparagus, cut into bite-size pieces
  • 12 ounces gemelli pasta
  • 1/2 cup creme fraiche
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons chives, thinly sliced
  • 4 ounces smoked salmon, chopped into bite-size pieces
  • Kosher salt and freshly ground black pepper, to taste

Steps

  1. Heat a large pot of salted water to boil. Add asparagus and cook until bright green, about 1 minute. Use a spider to remove from the water and place in an iced bath to cool. Drain well. Cook pasta as directed on back of packaging. Drain well and rinse under cool water.
  2. In a large bowl, whisk together creme fraiche, mayonnaise, lemon juice, chives, salt and pepper. Fold in pasta, asparagus, and salmon.
  3. Serve right away or cover and refrigerate until ready to serve.

Ingredients

  • 12 ounces fusilli pasta
  • 6 tablespoons olive oil, divided
  • 1 (15 ounces) can chickpeas, drained, rinsed and patted dry
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • Kosher salt and freshly ground pepper, to taste
  • Juice of 1/2 lemon
  • 2 cups baby arugula

Steps

  1. Heat oven to 400°F.
  2. Add chickpeas to a rimmed sheet tray. Drizzle with 2 tablespoons olive oil, smoked paprika, cayenne, cumin, salt and pepper. Toss all together with your hands and pat into a single layer. Roast for 25-30 minutes, until crisp. Cool to room temperature.
  3. Heat a large pot of salted water to boil. Cook pasta as directed on back of packaging. Drain well.
  4. In a large bowl, whisk together remaining 4 tablespoons olive oil, lemon juice, salt and pepper. Toss in roasted chickpeas and scrape in any oil and spices from the pan, then add the pasta. Toss all together. Fold in baby arugula. Serve immediately or refrigerate until ready to serve.