pasta salad sandwich
and how a dish becomes a bookend.
Right along side the Brood X cicadas, rising temperatures and dropping case rates have allowed us to emerge from our dwellings. Gathering again feels deeply radical and a bit overwhelming for even the most extra of extroverts.
The last large party we hosted was Labor Day 2019 to initiate ourselves and Jason’s new classmates to Baltimore. Perhaps fittingly, the first party we hosted in 2021 was to celebrate the same group’s graduation. Old crowd, new parking lot.
People were so ready to stretch their socializing muscles that they braved several waves of light rain to keep the lawn games going. They brought dishes they’ve been waiting to make in portion sizes indicating they’ve forgotten how to feed their friends. We chatted about chip flavors and savored fresh brewed ice tea, reveling in the brief moment before competing schedules will keep us apart longer than we intend.
What struck me later was that despite how much we feel the world has changed since the fall of 2019, at both parties the conversation that lingered longest was where to get the recipe for “that great pasta salad.” Though it should be no surprise. Pasta salad is the sweatpants of party foods which is exactly the speed at which most of us are ready to reenter the larger world. Simply, flexibly and at any temperature we please.
So if you’re feeling weary of what to bring to next weekend’s get together, try one of the pasta salads that became the glutenous bookends holding together our first chapter in Baltimore.
Madison’s spicy pasta salad
what you need
1 box spiral pasta like cavatappi, gemelli or fusilli ◾ 1 pint cherry tomatoes, halved ◾ 1-15 ounce can chickpeas, drained and rinsed ◾ 1-5 ounce bag of spinach ◾ 1 cup crumbled feta cheese ◾ 1 cup torn fresh basil leaves ◾ 1/2 cup minced parsley
1/4 to 1/3 cup extra-virgin olive oil ◾ juice of 1 lemon ◾ 1/4 cup Dijon mustard ◾ 3 minced garlic cloves ◾ 1/2 teaspoon red pepper flakes ◾ 1 teaspoon kosher salt
what to do
Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente.
Meanwhile, add tomatoes, chickpeas, spinach, feta cheese, basil and parsley into a large bowl. Drain the pasta, toss it with a little olive oil (so that it doesn’t stick together) and let it cool to room temp. Then add to the large bowl.
In a separate small bowl, whisk together the olive oil, lemon juice, mustard, garlic, red pepper flakes, and salt. Pour the dressing over the pasta and toss to coat.
Mary’s sesame noodle salad
what you need
1 (16 ounce) package linguine pasta ◾ 6 cloves garlic, minced ◾ 6 tablespoons sugar ◾ 6 tablespoons neutral oil like grapeseed or sunflower ◾ 6 tablespoons rice vinegar ◾ 6 tablespoons soy sauce ◾ 2 tablespoons sesame oil ◾ 2 teaspoons chili sauce ◾ 6 green onions, sliced ◾ 1 teaspoon sesame seeds
what to do
Bring a pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and transfer to a serving bowl.
Meanwhile, place a saucepan over medium-high heat. Stir in garlic, sugar, oil, vinegar, soy sauce, sesame oil, and chili sauce. Bring to a boil, stirring constantly, until sugar dissolves. Pour sauce over linguine, and toss to coat. Garnish with green onions and sesame seeds.
What’s your favorite pasta salad recipe?
Reading - The Brothers Karamazov by Fyodor Dostoyevsky (1880)
Listening - Fantasize Your Ghost by Ohmme (2020)
Watching - Punk the Capital: Building a Sound Movement (2019)
Smelling - Rose Atlantic by D.S & Durga (2016)
Just made Madison's Spicy Pasta salad for a retirement party tomorrow at work. I'm glad you shared the recipe because I had no idea what dish to make.
that sesame noodle salad is on the menu for Fourth of July! It sounds great!