Saffron-Laced Pastina

This pasta salad pulls from Middle Eastern flavors in a way that’s completely different from the usual mayo-dressed picnic version. Tiny pastina gets tossed in a saffron-infused olive oil with turmeric, cumin, lemon juice, and garlic, then scattered with toasted pine nuts, plumped currants, and a shower of fresh mint, parsley, and coriander.

The saffron needs time to bloom. Dissolve it in the olive oil at least 15 minutes before mixing so it releases its color, fragrance, and that distinctive honeyed bitterness into the oil.

A sprinkle of orange blossom water right before serving is the finishing touch. It’s a tiny amount but it perfumes the whole dish with a floral lift that ties together the spices, fruit, and herbs.

Chef Tips

• Cook the pasta very al dente. It softens more as it sits at room temperature in the dressing. Overcooked pastina turns to paste.
• Rinse the cooked pasta in cold water immediately. This stops the cooking and washes off excess starch so the grains stay separate.
• Plump the currants in warm water for 10 minutes before adding them. Dry currants are hard and chewy, but soaked ones burst with sweetness.
• Go light on the orange blossom water. A few drops is enough. Too much tastes soapy.

Variations

• Garnish with pomegranate seeds when in season for jewel-toned pops of tart crunch.
• Swap pine nuts for toasted pistachios for a greener, earthier nut flavor.
• Use orzo or couscous if you can’t find pastina or semi de melone.