I’ve somehow avoided pasta salads most of my life. I’m sure there have been good ones I’ve missed, but for the most part, I think they can be pretty dreadful. Tons of industrial fusilli with a few vegetables and lots of bad dressing. This is fine for a pot luck where you must feed a huge crowd. No, actually, it’s not. There are better options.
Cold pasta tends to be rubbery and cruel or just plain fall apart. Discovering how good Baia Pasta is has changed things. When I cook it, I make a little extra for a salad. I almost can’t believe I am writing these words. Pasta salad. Yet I am loving it.
1 cup Baia Pasta spelt Sardinians, cooked
1 cup Rancho Gordo Cassoulet beans, cooked
1 stalk celery, chopped
4 radishes, sliced thin
3/4 cup arugula (rocket)
1/4 cup feta cheese, crumbled
1/4 cup pecans, toasted
Dressing, to taste
salt and pepper to taste
Toss all ingredients except the pecans. Add the pecans just before serving
Want more? Our ebooklet The Pasta e Fagioli Manifesto is available. You can download it for free, here.
