This classic pasta salad recipe will be the hit of your next picnic or potluck.
if you want to get adventurous.) Once the pasta is cooked, don’t rinse it under cold water as some other recipes suggest. The starchy exterior of the warm pasta will add body to the vinaigrette, and the residual heat will help the pasta absorb all those big, bold flavors.
The one thing to remember is that while the dish is good when first made, it’s almost better after the ingredients sit together in the refrigerator for a few hours. So go ahead and prepare it a few hours in advance or even the day before your afternoon1 medium red onion, thinly sliced1 lb. summer squash and/or zucchini, halved lengthwise, thinly sliced crosswise1¾ tsp. Diamond Crystal or 1¼ tsp.
in a large bowl to combine. Using your hands, gently massage vegetables to soften slightly. Let sit at room temperature, stirring occasionally, 25 minutes.in a large pot of boiling heavily salted water, stirring occasionally, until al dente. Drain in a colander, shaking to remove excess water.½ cup finely grated Parmesan8 oz. fresh mozzarella, torn into small piecesand toss gently just to incorporate. Taste pasta salad and season with more salt and pepper if needed.
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