With Memorial Day in the rearview mirror, it’s officially time to move meals outdoors. It’s hot in front of your stove, and don’t you want to enjoy the sunshine or a summer sunset?
Pasta salads are ideal for deck and porch dining because you don’t have to heat them up. They also come together in no time and make excellent leftover lunches.
This recipe can be adapted to personal tastes in so many ways. If you don’t like arugula, substitute finely cut baby spinach, shredded kale or a handful of fresh basil. Roma or cherry tomatoes can stand in for sun-dried. Trade the lemon aioli for a tangy balsamic vinaigrette. Garnish with some olives or your favorite chopped herbs. Anything goes!
I used busiate Trapanesi, a long twisted pasta from Sicily, because it is pretty and just feels fancy. Easier-to-find options include rotini, farfalle, fusilli or tube pastas like penne.