Greens pasta salad from Food & Wine Magazine, June 2017 (page 58) by Justin Chapple

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jhallen on October 11, 2019

    This was one of the most bland, tasteless dishes I have ever eaten.

  • hirsheys on May 27, 2019

    Made this today to use 2 veggies from my CSA box - asparagus and arugula. I made a half batch and it made a vat, though I did use slightly more pasta than half a pound (I used what was left in the box - about 10 oz). This came out delicious, Spring-y, and light. The dressing also isn't thick and heavy like some pasta salads. I had to make two small substitutions - I used white wine vinegar instead of champagne vinegar, and large macaroni instead of campanelle - both worked well. I think this would be easily adaptable. (I also cooked the pasta in the same water the veggies had cooked in with no issues.) Yum!

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