Finally back in NYC after traveling on the west coast and feels nice to settle into a routine again. I’m mentally pushing the Spring agenda these days, although this week mother nature would like to disagree (shoutout to the torrential downpours, high winds and a casual earthquake.) If anything, the weather forced me to stay inside and actually unpack my suitcase right away, so that’s a win.
2023 was my year of pasta salads. I’ve always loved a good pasta salad, but I really doubled down and experimented with a variety of different pasta shapes, dressings and colorful mixins. This era was fun both for me, and for my friends who live nearby as I dropped ziplock bags of leftovers at their doorstep. I was the pasta salad fairy, if you will.
As we make our way through spring, the pasta salads are calling me back. To prepare you for pasta salad season, here are my top three favorite recipes from the past year. I’ll be sharing more as the weeks go on via Instagram as part of my new series, pasta salad sundays. Let’s begin!
1. Italian Grinder Pasta Salad
This one was a crowd favorite, garnering over 10 million views across Instagram and Tiktok. Think of it as a deconstructed Italian grinder or sub from your favorite deli, but replace the roll with pasta.
SALAD:
6 oz mini farfalle pasta
1 cup diced provolone cheese
3/4 cup diced hard salami
1/2 cup chopped pepperoni slices
1 cup chopped cabbage
3/4 cup diced Persian cucumber
1/2 cup halved grape tomatoes
1/4 cup pickled red onion
1/4 cup chopped banana peppers
4-5 leaves of fresh basil to garnish
kosher salt and freshly ground black pepper to garnish
DRESSING:
1/3 cup mayo
1 tbsp red wine vinegar
1 tbsp olive oil
1/2 tbsp spicy honey
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes
kosher salt and freshly ground black pepper to taste
TO MAKE:
1) Bring salted water to a boil, add pasta and cook for 7 minutes. Drain and rinse with cold water.
2) In a small bowl, whisk together mayo, olive oil, vinegar, spicy honey, oregano, basil, salt and pepper. Set aside.
3) In a large bowl, combine pasta, provolone, salami, pepperoni, cabbage, cucumber, tomato, pickled red onion and banana peppers
4) Add dressing and toss to coat. Top with fresh basil, salt and pepper
5) Serve immediately or refrigerate for up to 4 days
2. Caprese Pasta Salad
This combination captures the magic of one of my favorite classic cheese pairings, mozzarella, tomato and basil. With a sweet and tangy balsamic dressing, this salad is a must for spring gatherings.
SALAD
2 ounces cooked orecchiette pasta
8 ounces pearl mini mozzarella
10 ounces multi colored cherry tomatoes, quartered
2 Persian cucumbers, diced
1/4 cup fresh basil, chopped (plus more for garnish)
1/4 cup freshly grated parmigiano reggiano cheese
drizzle of balsamic glaze (for garnish)
DRESSING
1 1/2 tsp minced garlic
1/3 cup balsamic vinegar
1/3 cup extra virgin olive oil
1/2 tsp dried basil
1/2 tsp dried oregano
drizzle of honey
Salt and pepper to taste
TO MAKE
1) Cook pasta for 9-10 minutes in salted water. Drain and let cool
2) In a bowl combine pasta, mozzarella, tomatoes, cucumbers and basil. Top with dressing and mix.
3) Let marinate in the fridge for 20 minutes to 2 hours
4) Before serving, garnish with parmigiano reggiano, fresh basil, balsamic glaze and flaky salt
3. Sausage Peppers and Onion Pasta Salad
This recipe combines the smoky goodness of chicken sausage with the tangy sweetness of peppers and pickled red onions. Tossed with al dente pasta and dressed with a bright vinaigrette, every forkful is a party for the taste buds. Perfect for a quick and satisfying weeknight dinner or a delightful addition to any party.
SALAD
8-10oz casareece pasta
8oz fresh mozzarella (ciliegine), halved
1/4 cup freshly grated parmigiano reggiano
2-3 italian chicken sausages, sliced and halved
2/3 cups multi colored sweet peppers, chopped
1/3 cup pickled red onions
1/3 cup sliced and pitted Castelvetrano olives
Fresh basil to garnish
DRESSING
1/4 cup olive oil
2 tbsp lemon juice
1/2 tbsp honey
3 tsp red wine vinegar
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp crushed red pepper flakes
Kosher salt and ground black pepper for taste
TO MAKE
1) Cook the pasta in salted water for about 14 minutes until al dente
2) Meanwhile in a medium pan, sauté sliced chicken sausage with a drizzle of olive oil over medium heat until lightly browned, about 5-7 mins
3) Drain pasta and let cool, rinse with cool water to avoid sticking.
4) In a large bowl, combine pasta, mozzarella, parmigiano reggiano, chicken sausage, peppers, pickled red onions and olives
5) In a small bowl, add lemon, honey, vinegar, oregano, basil, crushed red pepper flakes, salt and pepper. Whisk in olive oil until emulsified.
6) Pour dressing over the pasta salad and mix until fully coated. Top with fresh basil, flaky salt and pepper
As a general note: pasta salad will stay fresh in the refrigerator for 3-4 days.
Cheese of the Month
New month, new cheese! April is the month of fresh goat cheese. With an abundance of fresh goat milk due to “kidding season,” spring cheese-making leads to fresher and more abundant goat cheese. One of my all time favorites is called Sofia from Capriole Farms in Greenville, IN. Sofia is a soft-ripened cheese, meaning the cheese is aged until it forms a white rind. This also has delicate layer of vegetable ash down the center, as an homage to french Loire Valley cheeses.
THE BASICS:
Milk: Goat’s Milk
Style: Soft, Bloomy Rind Cheese
Tasting Notes: Smooth tang, followed by a creamy and buttery finish with hints of lemon zest and salt.
Pairings: Honeycomb, lemon curd or fresh berries
Drink: Sauvignon blanc or sparkling white wine
Where To Buy: Sofia is sold in many artisan cheese shops around the country. You might also be able to find it at Whole Foods. A similar cheese that’s typically easier to source is Humboldt Fog from Cypress Grove Creamery.
TCP ANNOUNCEMENTS
My April Fools joke, a photoshopped version of Rhode’s “lipgloss phone case,” has fueled an internet conversation prompting me to create this case in real life. If anyone knows how to produce customized phone cases that hold string cheese, let me know.
My second book, That Cheese Plates To Party turns ONE next week. I can’t believe how fast time flies. The book is currently 50% off on Amazon right now and perfect for hosting parties of any kind. Each plate in the book has suggested cheese pairings, a cheese by numbers illustrated map, step-by-step images, a color palette to match the plate to your tablescape, and even a music playlist to set the vibe. In my opinion, it’s way better than my first book, so if you want to snag a copy do so while it’s on sale!
That’s all for now!
xo Marissa
Can’t wait to try the pasta salads! Thank you!