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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!
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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!
![]()
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!
