Dear Reader: These are extraordinary times we’re living in, and while we’ve always got an eye toward health and wellness, sometimes self-care and wellness looks a little different. As our needs shift, self-care might look like an over-the-top carpet picnic in the living room, or sweet treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the status quo, and that’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!

Is there anything better than pasta salad? Crisp, cool and clean-tasting, a great pasta salad is the embodiment of summertime potlucks everywhere. Here are a few ways to ensure your pasta salad is a hit every time.

Good Pasta, Good Salad

Pasta is the foundation of it all, it’s right there in the name! Making sure the pasta is done to perfection is half the battle.

1. Salt your water. As the pasta cooks, it soaks up all that briny goodness and takes on more flavor. If you think it’s too much salt, it’s probably just about right. Shoot for 2 tablespoons per pound of dry pasta. 
2. Al dente all the way. Don’t listen to the instructions on the box, try it at about the halfway mark and see how you like it.
3. Don’t rinse your pasta. You might have picked this up from your mom but you should never rinse your pasta… for pasta salad or otherwise. Cooked pasta has a bit of starch on it, and your sauce likes to stick to it. So make your sauce happy and don’t rinse your pasta.

The Cast Of Characters

Equally important to the way your pasta is prepared, is the other ingredients you choose and how much of them you use. Look for a nice balance of savory, crunchy, creamy, fresh, and hearty in your pasta salad. In need of some inspiration? Well, how about little mozzarella balls, bacon bits, avocado, crumbled feta, prosciutto or salami? Add something crunchy and fresh like arugula, chopped bell peppers, celery, spinach, tomatoes, cucumbers and onion. Chickpeas, boiled eggs, chopped nuts, shredded chicken, shrimp, or even kidney beans make great additions to pasta salad. Herbs are a nice option too. Basil, dill, rosemary, sage, it’s hard to go wrong.

Say Yes To The Dress

The world is your oyster where dressing for your pasta salad is concerned too. Easy to make, and adjust seasonings on the fly, it’s the perfect way to tie it all together. Here are a few tips.

1. Oil: some oils have flavor, like olive oil, and some are more neutral like grape seed oil. Choose whichever suits your vision better.
2. Vinegar: red wine vinegar, apple cider, balsamic, rice wine vinegar, they’re all delightful. Try to match the vinegar you choose with the flavors of your ingredients.
3. Flavorings: minced garlic, shallots, herbs, spices, and dijon mustard are all classic flavorings for dressing.

Ready to get cooking? As you have probably guessed by now, the below recipe is very much a guideline. Make adjustments as you see fit, look for balance in every bite, and most importantly, have fun!

Ingredients –

For the pasta 

16 oz. fusili pasta, cooked according to package instructions

8 oz. mozzarella balls, halved

4 oz. salami, quartered

2 c. baby spinach

1 c. cherry tomatoes, halved

1 c. artichoke hearts, chopped

1/2 c. pitted black olives, sliced

For the dressing

1/3 c. extra-virgin olive oil

2 tbsp. red wine vinegar

1 garlic clove, minced

2 tsp. Italian seasoning

1 tbsp. freshly chopped parsley

Pinch red pepper flakes

Kosher salt

Freshly ground black pepper

Directions – 

• In a large bowl, toss together all the ingredients: pasta, cheeses, meats, spinach, tomatoes, artichokes, and any other yummy bits. 
• To make the dressing – in a jar with a secure-fitting lid, add olive oil, vinegar, garlic, Italian seasoning, parsley, and red pepper flakes. Secure the lid and shake. Season with salt and pepper if desired. 
• Toss the pasta salad with dressing and serve. Yum!