Using a slotted spoon if you have it, remove nuts (leaving oil behind) and transfer to a small bowl season with salt and set aside.Ģ. Add walnuts and fry them till deeply golden brown, smelling almost like popcorn, 2–3 minutes. Heat 1/4 cup oil in a large skillet over medium heat.
#Pasta salad plus#
Low maintenance at its finest!ġ/4 cup/52 grams olive oil, plus more if you likeġ/2 cup/60 grams walnut pieces or almonds, coarsely choppedġ pound, or 2 medium zucchini, thinly slicedģ–4 oz/45–60 grams drained capers, depending on how much you like capersĨ ounces pasta, such as rigatoni or another tubular shapeġ–2 lemons, juiced or 2 tbs/28 grams vinegarĢ–3 ounces/60–90 grams parmesan, coarsely choppedġ cup fresh, spriggy, leafy herbs such as parsley, cilantro, dill and or mint.ġ. As for make ahead-ability, it’s best at room temp and truly gets better with age. It’s what will make this little number oh so daytime appropriate, although pasta for lunch, pasta for dinner, truly anything goes. Please note that what makes it a pasta salad/salad made of pasta and not just a bowl of room temp pasta (also good!) is that we’re going heavy on the vegetables and heavier still on the herbs. The capers and lemon give it the bright brilliant tanginess that pasta salad craves, but what truly makes this one special is the mix of textures: jammy, caramelized pieces of zucchini, frizzled bits of scallion, little nuggets of parmesan, crunchy toasted walnuts, and perfectly cooked, just-past-al-dente pasta. pasta salad with zucchini, sizzled scallion and parmesan Just note the ideal ratio of salad to pasta (3 to 1, thank you very much!), because remember: it’s more of a salad made of pasta and less so pasta turned into salad?Ĭlick HERE for a printable PDF. She’s chill, she’s flexible, and will be great with anything. You can replace the parmesan with pecorino or feta, walnuts with almonds, use a splash of vinegar instead of lemon juice (just don’t leave it out- it really benefits from a little acidity), etc. Can’t find good zucchini? I’d use another summer squash, or even fennel. Do leeks, shallots, or spring onions work in place of scallions? You bet! Don’t like capers? Go for something else that’s salty and briny, like olives or anchovies. As long as you’re following that basic formula, it’s super adaptable to whatever you have on hand. This pasta salad is lucky enough to receive the same special treatment of all of my favorite pasta dishes- tenderly cooked-down vegetables, plenty of punchy alliums, salty cheese, and lots of fresh herbs (yes, this is a perfect vessel for #lotsofdill). On this week’s Home Movies, you’ll unlock the secret to this very pasta salad, but also learn about perfectly toasted nuts, life lessons from Alison’s boxing coach, watch an entire block of parmesan being chopped (did I mention this is the perfect pasta salad?), hear a much needed PSA about over-pasta-ing our pasta salad, potluck etiquette and witness some truly relatable host/guest role play. She might even show up the other dishes, but she will not apologize! This pasta salad is what I want to eat at the picnic, and also what I want to eat straight from the fridge when I get home after being outside all day, a little day drunk, a little sunburned (despite my best efforts), and very, very hungry, and the good news is that this pasta salad makes sure I really CAN have it all! She’s the potluck dish people are going to try and immediately shout, “WHO MADE THIS?!”, and plead with you to send them the recipe. She’s more sophisticated, flavorful, and exciting with a lot going on, but still absolutely refined. This pasta salad is pasta salad post-makeover montage. Happy 50th birthday All-Clad and happy pasta salad season to all who celebrate! -AR For a chance to win one of your own, just click here and enter your email. It’s large enough to toss everything together without worrying about overcrowding or egregious spills and has held up beautifully over many years (and hundreds of pounds of pasta). First up: the D3 Stainless 12” skillet that I used for this very pasta salad (and most pastas, tbh!). The great news is that below, you’ll find a recipe for a superlative pasta salad (please just trust me when I say yes all the zucchini will fit in the skillet and yes you only need 8 ounces of pasta).īut wait, there’s even MORE great news! This edition of Home Movies is sponsored by All-Clad, and to celebrate, they’ve let me pick some of my favorite All-Clad products to give away to our Home Movies subscribers. The good news is that we’ve almost made it to Memorial Day Weekend, where every weekend from now until September will be marked not by traditional time, but by how many pasta salads you’ve eaten. I’ve got some good news and some great news.
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