Gourmet Salad

This pasta salad has a sharp, Mediterranean edge that sets it apart from the typical mayo-dressed picnic version. Garlic-parsley spaghetti gets tossed with artichoke hearts, briny capers, diced tomatoes, and scallions, then dressed in a punchy blend of olive oil, mustard, and cayenne.

Breaking the spaghetti into pieces before cooking gives you forkable bites instead of long, tangled strands. It’s a small move that makes a big difference when you’re eating this as a salad rather than a pasta dish.

The dressing is deliberately thin, olive oil and mustard loosened with water, so it coats the pasta lightly without weighing it down. The cayenne adds a slow warmth that sneaks up behind the tangy mustard and salty capers.

Pro Tips

• Toss the pasta with the dressing while it’s still slightly warm. Warm pasta absorbs flavors better than cold, and the finished salad will taste more seasoned throughout.
• Dice the artichoke hearts to roughly the same size as the broken spaghetti pieces. Even-sized ingredients mean every forkful gets a bit of everything.
• Drain the capers but don’t rinse them. That brine is concentrated flavor, and you want it in the salad.
• Let the salad sit for at least 15 minutes before serving to let the dressing meld with the other ingredients. It’s even better the next day.

Variations

• Add crumbled feta or shaved Parmesan for a salty, creamy element.
• Toss in halved kalamata olives and diced roasted red peppers for a fuller Mediterranean flavor.
• Swap the spaghetti for rotini or penne. Shaped pasta catches more dressing in its ridges and curves.