4th of July Passport to Italy Picnic Pasta Salad

My sister-in-law just invited us to her house for a 4th of July BBQ (Yay! I don't have to cook!) and I volunteered to make a pasta salad (it was the least I could do.) I'm not a huge fan of the generic mayo-based pasta salads typically served at picnics though so I'm thinking there's nothing wrong with an Italian-themed pasta salad for a change of pace. Yes, 4th of July is about as all-American as it gets, but as long as the pasta salad tastes good I don't really think anyone will care that it's Italian and not American. And this one definitely tastes good! It combines depth and complexity with amazing texture (thanks to the garlicky-panko crumbs, olives, and sun-dried tomatoes) but it doesn’t scream “over-achiever”. In other words, it’s subtly and classically delicious. But, don’t even think of going the no-anchovies route, I only use a minuscule tablespoon, which contributes substantially to the overall flavor without even the slightest hint of fishy aftertaste. You can do the pasta salad two ways, one with spinach (for the adults) and one without (for the kids). I did it both ways in the photos above.



4th of July Passport to Italy Picnic Pasta Salad


Serves: 4


4 tablespoons extra virgin olive oil, divided
8 medium garlic cloves, minced, divided
1 tablespoon minced anchovy fillets (4-6 anchovies)
2 tablespoons tomato paste
1/2 teaspoon hot red pepper flakes
1/2 cup drained oil-packed sundried tomatoes, cut into thin strips
1 cup pitted kalamata olives, coarsely chopped
1/2 cup whole wheat panko crumbs (such as Ian’s All-Natural brand)
Salt, to taste
Freshly ground black pepper, to taste
3/4 pound whole wheat chiocciole pasta, cooked al dente
1 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
1 1/2 cup lightly packed fresh basil leaves, roughly torn
3 handfuls baby spinach leaves (optional, see below)
5 hardboiled omega-3 eggs, chopped

1.Combine 3 tablespoons of the extra virgin olive oil, half of the garlic, anchovies, tomato paste, red pepper flakes, sun-dried tomatoes, and olives in a medium bowl. Set mixture aside.

2. Heat the remaining tablespoon of extra virgin olive oil in a large skillet over medium-high heat; add the panko crumbs and cook, stirring frequently, for 2-3 minutes. Add the garlic and cook an additional minute or so. Season mixture with salt and pepper to taste. Remove mixture from skillet and set aside.

3. Add the cooked pasta along with the reserved sun-dried tomato and olive mixture to the “dirty” skillet and cook several minutes, until pasta begins to warm. Add 1/2 cup water and 1/2 of the Parmesan cheese to the skillet and cook 3-4 minutes, or until the pasta absorbs the liquid and the cheese has melted. Mix in the parsley and basil. Season pasta with salt and pepper to taste. (Optional: add spinach to warm pasta and cook 2-3 minutes, or until spinach semi-wilts)

4. Transfer salad to a large serving bowl. Toss in the chopped egg, reserved garlicky panko crumbs and remaining 1/2 cup cheese. Serve warm or at room temperature.