Dismiss
LOCALLY GROWN, ORGANIC PRODUCE DELIVERED TO YOUR DOOR.

SPRING'S SPRUNG PASTA SALAD

04/25/19 — Heydon Hatcher

Recipe and Photos by Megan Winfrey

Nothing says 'Spring is here' like fresh pasta salad. It's a meal perfectly suited for warmer months. I never make it the same way twice, so it's one of me and my family's favorite meals to throw together as a team - everyone helps!

Daughter Louisiana was in charge of picking a handful of perfect basil leaves while I chopped veggies and husband Hunter watched the pasta pot. It's amazing how quickly everything comes together with 3 sets of hands - and how fast it disappears! If you do have leftovers, they'll keep in the fridge for about a week. Before eating the leftovers, let them sit out at room temp for a bit. The flavors will come through much more than when it's just out of the fridge!



Spring's Sprung Pasta Salad

  • 1/2 lb. fusilli pasta (or another short pasta)
  • 1 head of bok choy, cut lengthwise into ribbons
  • 3 cloves garlic, minced
  • olive oil, as needed
  • Juice and zest from 1/2 a lemon
  • 12 cherry tomatoes, halved
  • 1/2 balsamic vinegar
  • 5-6 basil leaves, cut into ribbons
  • 1 tbs. dried oregano
  • 1/4 - 1/2 cup plain greek yogurt
  • 3 slices hard salami
  • 1 cup mozzarella cheese, cubed
  • salt and pepper, to taste


Fill a pasta pot with salted water and bring to a boil. Cook the pasta to al dente, drain, and set aside to cool. (It's super important not to overcook pasta for a pasta salad! It's gotta have that firmness to stand up to the rest of the ingredients.)

Add 1 tbs. of olive oil to a skillet and heat over medium-high. Add the garlic and cook 1-2 minutes, then add the bok choy, lemon juice, and zest. Simmer until tender, then crank the heat up to evaporate the liquid and lightly blister the bok choy.

Lightly oil a sheet pan and place the halved tomatoes face down. Sprinkle a little salt over the tops then broil over low until soft and starting to blister. Keep an eye on them so they don't turn to mush!

Add the balsamic to a small saucepan and heat over low. Simmer until reduced just enough to coat the back of a spoon.

Now it's time to combine these and the rest of your stellar ingredients into a big bowl, season to taste, and chow down!

OLDER POSTS