Traditional pasta salad gets a fresh update in this recipe that is perfect for any day of the week.
Remember thesummer pasta saladsthat adorned every buffet in the ’90s?
Throw in chopped, peak-of-summer tomatoes, grilled eggplant, or mushrooms to mix it up.
Photo: Jennifer Causey
planks
2red bell peppers, halved lengthwise, cored, and seeded
1red onion, cut into 12-in.
wedges
8ouncesHalloumi cheese, cut into 12-in.
Add pasta and cook, stirring occasionally, until al dente, 6 to 7 minutes.
Drain; rinse under cold water and drain again.
Transfer to a large bowl.
While pasta cooks, whisk vinegar, 12 cup oil, and 1 teaspoon salt in a small bowl.
Toss zucchini, bell peppers, onion, and 3 tablespoons oil in a bowl.
Brush cheese with remaining 1 tablespoon oil in a separate bowl.
Grill vegetables, uncovered, flipping once, until tender and browned, 3 to 4 minutes per side.
Transfer to a bowl.
Add 14 cup vinaigrette and 12 teaspoon salt; toss to coat.
Let stand for 15 minutes.
Transfer to a plate.
Add oregano, remaining vinaigrette, and remaining 12 teaspoon salt to pasta; stir to combine.
Chop zucchini, bell peppers, and cheese into rough 112-inch squares; add to pasta mixture.
Stir onion, any remaining dressing in vegetable bowl, and 34 cup almonds into pasta mixture.
Transfer to a platter.
Sprinkle with remaining 14 cup almonds and top with oregano.
