Recipe: The Pasta Salad That Snuck Into Every Picnic This Winter

The night we celebrated Oaki's fifth birthday — pup gelato over the bridge, then a picnic at Cremorne Point as the Vivid lights flickered on across the harbour — this pasta salad was the star of the table.

I found it through Shelby at @prettyinthepines, who made it in a reel and claimed she could eat it every day. Having now made it three times in as many months, I believe her. The picnic version was faithful to hers — she lists the ingredients but leaves the method to your imagination, so I've written that part out below as a gift to you — and since then, my version has evolved. Somewhere around the second batch, chopped artichoke hearts snuck in and never left. They add a little brine and bite that I now can't do without.

Also, the recipe calls for mixing everything, but because we were getting a couple of meals out of this and not everyone loves salami, I left it as a topper until I portioned out our picnic batch.

This is the kind of dish that makes a picnic: better the longer it sits, sturdy enough to survive a ferry ride, and generous enough to share. The night we ate it at Cremorne Point, the city was just starting to glitter across the water and Oaki was convinced the pasta was for her-- well the topper salami at least. (It was not. She already had gelato.)

Recipe

Adapted from a reel by Shelby at @prettyinthepines — she lists the ingredients; I've worked out the method for you. The artichoke hearts are my addition.

Ingredients

• Rotini pasta (12 oz / 340g)

• Broccoli florets (2 cups / 200g)

• Bell pepper, diced (1 medium)

• Cucumber, diced (1 medium)

• Mozzarella, cubed (1 cup / 150g)

• Salami, sliced (½ cup / 75g)

• Chopped artichoke hearts (1 cup / 150g) — my addition; the picnic version omits them and is still wonderful

Dressing

• Olive oil (1 cup / 240ml)

• Red wine vinegar (¼ cup / 60ml)

• Water (¼ cup / 60ml)

• Juice of ½ lemon

• Oregano (1 tbsp)

• Parsley, chopped (1 tbsp)

• Sugar (1 tsp)

• Salt (1 tsp)

Method

1. Cook the rotini according to packet directions. Drain, rinse under cold water, and let it cool completely.

2. Blanch the broccoli for 2–3 minutes until bright green but still crisp — then shock it in ice water to keep that colour.

3. In a large bowl, combine the pasta, broccoli, bell pepper, cucumber, mozzarella, salami, and artichoke hearts (if adding).

4. Whisk all the dressing ingredients together until emulsified — a jar with a lid and a vigorous shake also does the job beautifully.

5. Pour the dressing over everything and toss well. Chill for at least 30 minutes before serving (longer is better — it gives the flavours time to marry).

   
   

Serve chilled, with good wine and even better company. xo-Bungalō