Noodle On It

IS PASTA SALAD A PASTA OR A SALAD? IT’S COLD, ZESTY, AND FULL OF FRESH INGREDIENTS, YET IT’S HARD TO DENY THAT IT SATIATES APPETITES JUST LIKE A COMFORT FOOD. LUCKILY, THERE’S PLENTY OF TIME TO CHEW ON THE ANSWER AS WE ENJOY TASTY NEW TWISTS ON A GENRE-BENDING CLASSIC.

- ELIAS GROUHI,CARSON DOWNING,ANNIE PROBST,SCOTT J. JOHNSON

CHICKEN PICCATA PASTA SALAD

PREP: 10 minutes COOK: according to pasta package MAKES: 12 cups or 12 servings

• 12 oz. dried cavatappi pasta

• 4 cups fresh arugula

• 2 cups chopped rotisserie

• chicken breast

• ½ cup thinly sliced shallot

• ½ cup toasted pine nuts

• ½ cup shredded Pecorino

• Romano cheese

• 2 Tbsp. capers, drained

• Lemon Vinaigrette Shaved Pecorino Romano cheese and lemon zest (optional)

1. Bring a large pot of salted water to boiling. Add pasta and cook according to package directions; drain. Rinse with cold water; drain. Place pasta in a large bowl.

2. Add arugula, chicken, shallot, pine nuts, shredded cheese, and capers; toss to combine. Add ½ cup Lemon Vinaigrette; toss to coat. If you like, top with shaved cheese and lemon zest.

LEMON VINAIGRETTE

In a small bowl whisk together ½ cup fresh lemon juice, ¼ cup olive oil, 3 Tbsp. honey, 2 Tbsp. Dijon mustard, ¼ tsp. kosher salt, and ¼ tsp. freshly ground black pepper. Makes 1 cup.

BLT PASTA SALAD

PREP: 15 minutes COOK: according to pasta package MAKES: 12 cups or 12 servings

• 2 8-oz. pkg. dried cheese-

• filled tortellini