ALEXIS DEBOSCHNEK Couscous Salad With Salami, Feta & Olives

‘This gets better the longer it hangs out in the refrigerator, so it’s a great make-ahead option for a Labor Day party,’ says the author of the Nights and Weekends cookbook. ‘The secret to good pasta or couscous salad starts with the dressing. This one uses sherry vinegar to create a punchy base for all the flavorful add-ins’

- SABRINA WEISS

12 oz. uncooked Israeli couscous (about 2¼ cups) or 16 oz. of your favorite short pasta

1 (5-oz.) bunch scallions, thinly sliced

1 (3-oz.) pkg. salami, thinly sliced

2 cups cherry tomatoes, halved

1 cup pitted Castelvetrano olives, coarsely chopped

¼ cup sherry vinegar

¼ cup extra-virgin olive oil