Summer calls for pasta salad, so we're sharing the perfect herbaceous, briny recipe for picnics and beach days.
We teamed up with our friends at Flour + Water (makers of our favorite handmade pasta) to celebrate summer with a pasta salad recipe by Chloe Walsh, LA-based recipe developer, writer and food stylist.
Ingredients
- 1 lb of Flour + Water Macaroni pasta
- 1/3 cup celery, diced small
- 1/3 cup cucumber, diced small
- 1/3 cup dill pickles, diced small
- 1/3 cup castlevatrano olives, diced small
- 1/3 cup capers, whole
- 1/3 cup scallions, diced small (white and green parts)
- 1/3 cup preserved lemon, diced small
- 1/2 cup feta cheese, crumbled
- 1/2 cup Brightland ROSETTE garlic olive oil
- 1/3 cup Brightland TRELLIS red wine vinegar
- 1 tbsp red pepper flakes
- 1/2 tbsp flaky salt
- black pepper, to be used liberally
Instructions
- 1 Begin by cooking the pasta according to the packet instructions, then drain and let cool.
- 2 Once the pasta is cooled, add all of the vegetables (celery, cucumber, dill pickles, olives, capers, scallions, preserved lemon) and mix well with with some salad servers. Next, dress with the Brightland ROSETTE garlic olive oil and TRELLIS red wine vinegar. Season to taste with salt, pepper and the red pepper flakes.
- 3 Crumble half of the feta into the salad and mix again. Finally, crumble the rest of the feta on top of the salad, and serve!
