My Go-To Pasta Salads (Part One)

And more summer travel ahead!

Hello friends! It’s been a minute. I just got back from a week of bopping around the Northeast and finally home to catch up. It all kicked off with my cheese class at Barclays Center in collaboration with the Brooklyn Wine Club. I wasn’t totally sure what to expect with this event, but the night turned out to be pretty iconic. I led a “build your own board” class alongside their sommelier, who guided us through six incredible wine pairings. The workshop took place in one of the dining suites overlooking the basketball court and we had the entire arena to ourselves!

PSA: I will always share upcoming events and workshop info here on the newsletter, on my website and on my cheese class instagram!

After the whirlwind weekend in NYC, I made a quick stop in New Jersey to see my friend’s band play, headed to Connecticut for some family time, and now I’m back in the Hudson Valley... For just a minute. The travel picks back up this Wednesday as I go to Aspen for the Food & Wine Classic, which just so happens to land on my birthday. I’m beyond excited. I’ve never been to the festival before, but I’ve heard amazing things. You know I’ll be bringing you along on Instagram. Now, here’s some summer vibes and pasta salad recipes!

Despite the clouds, New England summer is in full swing

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If you’ve been here for a while, you know I have a deep love for pasta salad. It’s the unsung hero of summer. It’s versatile, satisfying, and perfect for mixing in all the goodies you can also find on a cheese board (which is probably why I’m such a fan.) The pairing possibilities are truly endless. Here are a few of my go-to combos to kick off your summer spread. You can find all of my pasta salad recipes in the newsletter recipe index.

GRILLED CHICKEN AND HALLOUMI PASTA SALAD

Grilled halloumi is the elite grilling cheese. It’s salty, squeaky, and adds a delicious creamy, savory element to a dish. Pair this with grilled chicken and fresh produce for a crowd pleaser pasta.

INGREDIENTS

• 1 (8-ounce) box of cellentani pasta

• 8 ounces grilled Halloumi, diced

• 1 cup grilled chicken, diced

• 1/3 cup frozen peas, defrosted

• 1/2 cup cherry tomatoes, sliced

• 1/2 cup arugula

• Ground black pepper to garnish

DRESSING

• 1/4 cup olive oil

• 1 tbsp lemon juice

• 1/2 tbsp honey

• 2 tsp red wine vinegar

• Kosher salt and ground black pepper for taste

INSTRUCTIONS

1) Bring a pot of salted water to a boil, add pasta and cook for 8-10 minutes until al dente. Drain and rinse with cold water to avoid sticking.

2) Meanwhile, add halloumi to a grill pan over medium heat. Grill on both sides until lightly browned. Set aside.

3) In a small bowl, combine olive oil, lemon juice, honey, red wine vinegar, salt and pepper.

4) In a large bowl, add the pasta, halloumi, chicken, peas, cherry tomatoes and arugula to a bowl

5) Mix with dressing until fully combined. This will last in the refrigerator for 2-3 days.

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GREEK SALAD PASTA SALAD

This one is inspired by the flavors of a Greek salad, the feta and fresh herbs tie it all together.

INGREDIENTS

• 1 (16-ounce) box of wagon wheel pasta

• 1 cup crumbled feta

• 1 cup sliced Persian cucumbers

• 1 cup sliced cherry tomatoes

• 3/4 cup sautéed zucchini

• 1/2 cup chopped roasted red peppers

• 1/2 cup chopped Kalamata olives

• 1/4 cup chopped fresh dill

• 1/4 cup chopped fresh parsley

• Ground black pepper to garnish

DRESSING

• 1/2 cup olive oil

• 1 1/2 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

INSTRUCTIONS

1) In a medium pot, bring salted water to a boil and add pasta. Cook for 8-10 minutes until al dente. Drain and rinse with cold water to cool.

2) In a small bowl, combine olive oil, lemon juice, honey, red wine vinegar, dried basil, dried oregano, crushed red pepper flakes, salt and pepper until smooth.

3) In a large bowl, add pasta, feta, cucumbers, cherry tomatoes, zucchini, roasted red peppers, olives, dill, parsley and ground black pepper. Toss with dressing until fully combined. This will last in the refrigerator for 2-3 days.

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HOT HONEY TORTELLINI PASTA SALAD

Tortellini packs an extra cheesy punch, while the hot honey dressing brings a bit of sweetness and spice.

INGREDIENTS

• 1 (8-ounce) bag of frozen cheese tortellini

• 15 slices of Italian dry salami, thinly sliced into strips

• 5 slices of soppressata, thinly sliced into strips

• 8 ounces mozzarella balls, sliced in half

• 1/2 cup of frozen peas, defrosted

• 1/2 cup of sweet corn

• 1/4 cup roasted red peppers, diced

• 2 tbsp fresh basil, chopped

Hot Honey Dressing

• 1/4 cup extra virgin olive oil

• 2 tablespoons hot honey

• 1 tablespoon red wine vinegar

• 1/2 teaspoon Dijon mustard

• Crushed black pepper

• Flaky salt

INSTRUCTIONS

1) Bring a pot of salted water to a boil and add tortellini. Stir gently to prevent sticking. Cook the pasts for the time specified on the package, usually 2-5 minutes, until they are al dente (tender but still slightly firm to the bite).

2) Immediately drain the tortellini in a colander. Rinse with cold water to cool them down. This helps prevent them from sticking together and keeps the pasta firm for the salad.

3) In a large bowl, combine tortellini, salami, mozzarella, peas, corn, roasted red peppers and set aside.

4) In a small bowl, whisk together the olive oil, hot honey, red wine vinegar, Dijon, crushed black pepper and salt.

5) Pour the dressing over the pasta salad and mix until combined

6) Garnish with fresh basil, crushed black pepper and serve. This will last in the refrigerator for 2-3 days.

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ITALIAN SUMMER PASTA SALAD

So much good flavor, reminiscent of a classic Italian deli sandwich.

INGREDIENTS

• 1 (16-ounce) box Campanelle pasta

• 3/4 cup diced smoked provolone

• 1/2 cup shredded parmigiano reggiano

• 3/4 cup thinly sliced Italian dry salami (cut into small strips)

• 3/4 cup diced Persian cucumber

• 3/4 cup chopped castelvetrano olives

• 1/2 cup chopped pepperoncini

• 1/2 cup chopped roasted red peppers

• 1/4 cup chopped fresh basil

DRESSING

• 1/3 cup extra virgin olive oil

• 3 tablespoons balsamic vinegar

• 3 tablespoons mayo

• 1 tablespoon Italian seasoning

• Squeeze of fresh lemon

• Salt and pepper to taste

INSTRUCTIONS

1) In a medium pot, bring salted water to a boil and add pasta. Cook for 8-10 minutes until al dente. Drain and rinse with cold water to cool.

2) In a small bowl, combine olive oil, balsamic vinegar, mayo, lemon, Italian seasoning, salt and pepper until smooth.

3) In a large serving bowl, add pasta, provolone, parmigiano reggiano, salami, cucumbers, olives, pepperoncini, roasted red peppers and cover with the dressing.

4) Mix well to combine and garnish with basil, salt and pepper. This will last in the refrigerator for 2-3 days.

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Let me know your favorites in the comments! More to come.