These all sound so good! I make BLT salad with croutons that I toast in the bacon/guanciale/pancetta grease, but I am going add a pasta version to my repertoire.
Hi. Thanks for the fun recipes. Here’s one more, although I don’t know whether I would call it a ‘salad’ or not. It’s a modification of one I got from Anna Maria Callen’s book ‘Food and Memories of Abruzzo’. It involves olive oil, a bit of chopped garlic, chopped fresh tomato, chopped Sun-dried tomato, capers and pine nuts mixed in a serving bowl. Add cooked spaghetti and a bit of water to toss. Once the pasta has cooled a little bit, add shredded basil leaves and toss again. The goal is to not completely wilt the basil. This was my children’s favorite summer pasta. Hope you like it.
I think I don’t like pasta salads because of the aforementioned macaroni salad (although I do like Miracle Whip; it has more flavor than mayonnaise. Also, it was what I grew up with). Your recipes sound good and I will give them a try. My mother’s 94th birthday will be the perfect occasion (when she was a child, she said that spaghetti was her favorite vegetable).
That sounds lovely. I have her book and will look it up. Thanks for the comment. It's nice to hear from you. Hope to catch up with you guys soon in Penne!
You have dedicated beautiful and fitting words to a dish that many people, both in Italy and abroad, treat very badly. Many people make cold pasta and savory pies with little care, simply by throwing ingredients that are close to expiring into a bowl. I don't understand people who treat family and friends like they're trash cans. For this reason, I can't answer the poll; in fact, my answer would be: it depends. I am kidding. I eat pasta salad as long as it's not a random mix of flavors. Cold doesn't mean bad, well done Domenica!
Thank you. As you know, the visual arts are not my forte! We weren’t Tupperware people growing up ~ more like recycled ricotta containers. But I saw those a few weeks ago at the supermarket and loved the colors!
I did! It was the loveliest surprise. Thank you for putting it all together. I sent you a proper thank-you note in the mail last week. The mail has become so unreliable. I hope it arrives!
Good to see your post. I’m planning on purchasing your new book.
Pasta salads? I don’t make them much but I agree with your observations. Eggplant and pasta at room temp is quite satisfying if garlic is included. I haven’t done this but it occurs to me it MIGHT work as tomatoes are just coming on in the Pacific Northwest, that is heirlooms with evo, onion and maybe a pasta shape as you mentioned above? Maybe a splash of real aged balsamic?
Yes, that would work...there's actually a recipe in Glorious Pasta in which the cooked pasta is tossed with a single chopped whole heirloom tomato (a big, juicy one), garlic, fresh herbs, and mozzarella. A splash of good balsamic would be perfect.
Love your tips on pasta fredda, Domenica! They are more expansive than the ones I wrote about last month - and really helpful. Also enjoyed the details of how you Italianized Ina Garten’s pasta salad. I’m in Indiana visiting my mom right now and was shocked to see the grocery store deli salads are as always - floppy pasta drowning in mayo. There IS a better way! ❤️
How did I miss your post?! I would have linked to it. I hope you're enjoying your time in Indiana. I remember those mayo salads from my days living in Michigan. They have their place, especially when done well LOL
I don’t think I’ve come across that one. There was a really good salad of peas and mayo that I had at somewhere in DC years ago. I’ll ask my husband about the peas & peanut salad ~ he’s a native Michigander!
Thanks Domenica! Had fun in the Midwest and now gorging myself on all the foods I missed in Italy. You’re right - a well done version of one of those salads has its place!
Sheep’s milk ricotta makes everything so nice- I’m convinced it’s an underused secret weapon that can go from a starter in my house to dessert (I love it with poached pairs or honey grilled peaches)
Sheep's milk ricotta, especially just-made, is SO good. In Abruzzo, it is served with a few drops of mosto cotto (cooked grape must syrup). Better than ice cream! And yes ~ really good with barely cooked fruit!
I was going to use ricotta salata but the stuff at the store was past its prime so I went either feta. There is a brand called Bellwether Farm that sells sheep’s milk ricotta but after having access to freshly made (sometimes still warm) ricotta in Abruzzo it’s hard to compare.
How interesting. I never heard it called “pasta all’insalata”. It makes me think of pasta mixed with a lettuce salad. It must be a new thing, as you say. I love your pasta ideas, especially the BLT. I mostly just eat the Apulian version “alla crudaiola” with tomato and mozzarella. I’m not sure I’ve ever made any other pasta fredda actually. I do like the “insalata di riso” and don’t mind mayo in it — is that very un-Italian? :)
Alla crudaiola is classic and I love it, too. Simple, perfect. On the subject of insalata di riso, I ADORE IT. My Zia Gilda used to make it every summer and it is among my top 5 favorite dishes. She used a little mayo in hers. Her recipe is in a couple of my books, but I don't think I've ever posted it here!
As a proud midwesterner, I’m going to defend macaroni salad. You seem to only have had bad versions. For good macaroni salad 1, you have to thin the mayo with something to get rid of the texture & taste of the mayo glop. 2, celery & onion? Those aren’t the main ingredients. Thawed frozen baby peas are. Celery is ok for crunch, but it needs to be pretty small dice to my taste. I don’t like raw onion. But some sliced green onion could be acceptable. 3) diced ham! I like mine with diced ham.
I do have fond memories of good/decent macaroni salad from my days living in Michigan. And it is a sort of perfect cookout food. But at the same time it does offend my Italian sensibilities LOL. To paraphrase Walt Whitman: Do I contradict myself? Very well, then, I contradict myself.
Many thanks for the variety of salads. It's helpful to shake things up and bring new recipes to the table. P.S. It wouldn't be Summer without Pasta Salad. I'm waiting for my cherry tomatoes to ripen. They are a great addition to the salads.
These all sound so good! I make BLT salad with croutons that I toast in the bacon/guanciale/pancetta grease, but I am going add a pasta version to my repertoire.
Your BLT salad sounds excellent!
Hi. Thanks for the fun recipes. Here’s one more, although I don’t know whether I would call it a ‘salad’ or not. It’s a modification of one I got from Anna Maria Callen’s book ‘Food and Memories of Abruzzo’. It involves olive oil, a bit of chopped garlic, chopped fresh tomato, chopped Sun-dried tomato, capers and pine nuts mixed in a serving bowl. Add cooked spaghetti and a bit of water to toss. Once the pasta has cooled a little bit, add shredded basil leaves and toss again. The goal is to not completely wilt the basil. This was my children’s favorite summer pasta. Hope you like it.
Your occasional neighbor in Penne, Neal.
I think I don’t like pasta salads because of the aforementioned macaroni salad (although I do like Miracle Whip; it has more flavor than mayonnaise. Also, it was what I grew up with). Your recipes sound good and I will give them a try. My mother’s 94th birthday will be the perfect occasion (when she was a child, she said that spaghetti was her favorite vegetable).
Happy birthday to your mom!
That sounds lovely. I have her book and will look it up. Thanks for the comment. It's nice to hear from you. Hope to catch up with you guys soon in Penne!
We’ll be there the week of the 11th. And I may be there all fall (work on the house!). Hope to see you!
You have dedicated beautiful and fitting words to a dish that many people, both in Italy and abroad, treat very badly. Many people make cold pasta and savory pies with little care, simply by throwing ingredients that are close to expiring into a bowl. I don't understand people who treat family and friends like they're trash cans. For this reason, I can't answer the poll; in fact, my answer would be: it depends. I am kidding. I eat pasta salad as long as it's not a random mix of flavors. Cold doesn't mean bad, well done Domenica!
Grazie, cara. I agree ~ these types of pasta dishes should be put together thoughtfully, with intention. ❤️
Also love your styling this week! That vintage Tupperware 💚 makes me want to pack a picnic right away.
Thank you. As you know, the visual arts are not my forte! We weren’t Tupperware people growing up ~ more like recycled ricotta containers. But I saw those a few weeks ago at the supermarket and loved the colors!
Fusilli corti bucati has my head spinning!
It’s a mouthful!
YUM, YUM AND YUM!
I love pasta salad! Any kind!
Happy Sunday.
Cheers, Christine!
Great idea about not rinsing the pasta!!! Did you ever receive the package I sent you?
I did! It was the loveliest surprise. Thank you for putting it all together. I sent you a proper thank-you note in the mail last week. The mail has become so unreliable. I hope it arrives!
Good to see your post. I’m planning on purchasing your new book.
Pasta salads? I don’t make them much but I agree with your observations. Eggplant and pasta at room temp is quite satisfying if garlic is included. I haven’t done this but it occurs to me it MIGHT work as tomatoes are just coming on in the Pacific Northwest, that is heirlooms with evo, onion and maybe a pasta shape as you mentioned above? Maybe a splash of real aged balsamic?
I love summer!
Thanks for your post, d.
Yes, that would work...there's actually a recipe in Glorious Pasta in which the cooked pasta is tossed with a single chopped whole heirloom tomato (a big, juicy one), garlic, fresh herbs, and mozzarella. A splash of good balsamic would be perfect.
Love your tips on pasta fredda, Domenica! They are more expansive than the ones I wrote about last month - and really helpful. Also enjoyed the details of how you Italianized Ina Garten’s pasta salad. I’m in Indiana visiting my mom right now and was shocked to see the grocery store deli salads are as always - floppy pasta drowning in mayo. There IS a better way! ❤️
How did I miss your post?! I would have linked to it. I hope you're enjoying your time in Indiana. I remember those mayo salads from my days living in Michigan. They have their place, especially when done well LOL
The Michigan salad I always think of (I mean, I’ve eaten it there, I can’t guarantee its origins) is “peas and peanuts”
Have you ever come across it?
It sounds awful but it’s oddly good. If I remember correctly it’s just peas, peanuts, and mayo.
I don’t think I’ve come across that one. There was a really good salad of peas and mayo that I had at somewhere in DC years ago. I’ll ask my husband about the peas & peanut salad ~ he’s a native Michigander!
Laura’s mom always made it in summertime in Michigan. But she did grow up in Indiana so who knows 🤔
Thanks Domenica! Had fun in the Midwest and now gorging myself on all the foods I missed in Italy. You’re right - a well done version of one of those salads has its place!
Sheep’s milk ricotta makes everything so nice- I’m convinced it’s an underused secret weapon that can go from a starter in my house to dessert (I love it with poached pairs or honey grilled peaches)
Sheep's milk ricotta, especially just-made, is SO good. In Abruzzo, it is served with a few drops of mosto cotto (cooked grape must syrup). Better than ice cream! And yes ~ really good with barely cooked fruit!
I adore sheep’s milk ricotta, but I have such a hard time finding it here in Boston! Do you find it in VA?
I was going to use ricotta salata but the stuff at the store was past its prime so I went either feta. There is a brand called Bellwether Farm that sells sheep’s milk ricotta but after having access to freshly made (sometimes still warm) ricotta in Abruzzo it’s hard to compare.
Ahhh, just read through the recipe and saw the feta sub. That makes sense. Or I might try some ricotta salata.
How interesting. I never heard it called “pasta all’insalata”. It makes me think of pasta mixed with a lettuce salad. It must be a new thing, as you say. I love your pasta ideas, especially the BLT. I mostly just eat the Apulian version “alla crudaiola” with tomato and mozzarella. I’m not sure I’ve ever made any other pasta fredda actually. I do like the “insalata di riso” and don’t mind mayo in it — is that very un-Italian? :)
Alla crudaiola is classic and I love it, too. Simple, perfect. On the subject of insalata di riso, I ADORE IT. My Zia Gilda used to make it every summer and it is among my top 5 favorite dishes. She used a little mayo in hers. Her recipe is in a couple of my books, but I don't think I've ever posted it here!
Condiriso is cheating 😂 Here’s my recipe (I use giardiniera)
https://www.domenicacooks.com/blog/2013/07/rice-salad-for-summer
Condiviso is cheating 😂 Here’s my recipe (I put giardiniera in it)
https://www.domenicacooks.com/blog/2013/07/rice-salad-for-summer
Your encyclopedia of tips is fabulous. Grazie!
My pleasure!
As a proud midwesterner, I’m going to defend macaroni salad. You seem to only have had bad versions. For good macaroni salad 1, you have to thin the mayo with something to get rid of the texture & taste of the mayo glop. 2, celery & onion? Those aren’t the main ingredients. Thawed frozen baby peas are. Celery is ok for crunch, but it needs to be pretty small dice to my taste. I don’t like raw onion. But some sliced green onion could be acceptable. 3) diced ham! I like mine with diced ham.
And NO sugar.
I do have fond memories of good/decent macaroni salad from my days living in Michigan. And it is a sort of perfect cookout food. But at the same time it does offend my Italian sensibilities LOL. To paraphrase Walt Whitman: Do I contradict myself? Very well, then, I contradict myself.
Thank you for these pasta salad recipes. I’ve never been a big fan of cold pasta salads, and now your you’ve converted me.
Thank you! I hope you give these a go, Teresa.
I will try your recipes for sure. My go-to has been a simple strozzapreti with pesto, pomodorini and a grated shower of sheep feta.
Depending on the crowd, I’ll toss in sliced Castelvetrano olives too.
I’m so looking forward to your writing retreat in Piemonte.
I'm so glad you are joining us. I love summer, but I am already looking forward to October...
ooh that sounds good. I adore good feta and use it often in Italian dishes!
Many thanks for the variety of salads. It's helpful to shake things up and bring new recipes to the table. P.S. It wouldn't be Summer without Pasta Salad. I'm waiting for my cherry tomatoes to ripen. They are a great addition to the salads.
Yes, they are. Little flavor bombs!
Thanks for the pasta “salads”
My pleasure, Loretta.