July Recipe - Summer Pasta Salad

Whether you are headed out on a boat, packing for a picnic, or simply looking for an easy make-ahead meal, pasta salad is a perfect summer option. This version, inspired by Dishing Out Health, is packed with zesty flavor from pepperoncini peppers, two types of cheese, chickpeas, and colorful vegetables. One of the best things about pasta salad is how easy it is to personalize — try adding cucumbers, artichokes, salami, grilled chicken, or any vegetables you have on hand.

Summer Pasta Salad

INGREDIENTS

• Pasta Salad

  • 1 pound fusilli pasta

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1 cup cherry or grape tomatoes, halved

  • 1 cup mini sweet peppers, diced

  • ¾ cup pepperoncini peppers, sliced

  • ¾ cup pitted Kalamata olives, halved

  • 1 cup grated Parmesan cheese

  • ¾ cup provolone or mozzarella cheese, cubed

  • 2–3 cups fresh baby spinach, roughly chopped

• Italian Dressing

  • ½ cup extra-virgin olive oil

  • ¼ cup red wine vinegar

  • 2 tablespoons pepperoncini brine (from the jar) or fresh lemon juice

  • 3 tablespoons shallots, minced

  • 2 garlic cloves, minced

  • 2 teaspoons dried oregano

  • 2 teaspoons dried parsley

  • ¾ teaspoon kosher salt

  • ½ teaspoon black pepper

    
    

INSTRUCTIONS

1. COOK THE PASTA. Bring a large pot of generously salted water to a boil. Cook the fusilli until al dente according to package directions. Be careful not to overcook the pasta, as softer pasta can become mushy after chilling. Drain and rinse briefly with cold water to stop the cooking process and cool the pasta for the salad.

2. MAKE THE DRESSING. While the pasta cooks, prepare the dressing. In a large measuring cup or bowl, whisk together the olive oil, red wine vinegar, pepperoncini brine, shallots, garlic, oregano, parsley, salt, and black pepper until well combined. Let the dressing sit for a few minutes to allow the flavors to develop.

3. PREPARE THE SALAD. In a large bowl, combine the cooled pasta, chickpeas, tomatoes, sweet peppers, pepperoncini peppers, olives, Parmesan, cubed cheese, and spinach.

4. TOSS AND CHILL. Pour the dressing over the pasta salad and toss well to evenly coat all ingredients. Because pasta absorbs dressing as it chills, you may want to reserve a small amount of dressing to toss in just before serving if making ahead. Refrigerate for at least 1–2 hours before serving to allow the flavors to blend.

5. SERVE. Serve chilled or at cool room temperature. Stir before serving and season with additional salt, pepper, or a splash of vinegar if desired.