Peachy Italian Pasta Salad with Calabrian Chili Vinaigrette

& the early bird gets the worm!

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CATCH UP!

Greetings from the skies! At the time of writing, I am en route to Cleveland for a wedding, and I am thanking my lucky stars that the plane gods blessed us with our own row. We’ve flown twice with Sagan already (at 3 months and 6 months), but this was the first time we didn’t purchase a seat for him, so we lucked out!

I’ve been getting up between 5 and 5:30 this week, which feels willlllddd, especially since some mornings Sagan has been waking up after me. Thank you, body, for syncing with the summer sun (slight sarcasm). I forget that in the summer, my body just wants to be up at the crack of dawn, but I’ve managed to accomplish a lot in my day because of this. I’m finally committing to getting back to regular workouts, whether it’s going to classes or just doing a neighborhood walk. Moving every day is now a non-negotiable, and what do you know, I feel good! Especially mentally!

It’s crazy because I do have a lot on my plate right now, and sometimes, because of that, I carry a lot of stress. But life is filled with so much novelty, and I’m enjoying each aspect of my life, even when the days are long and the nights are tough. I am obsessed with being a mom, and I am feeling so creatively fulfilled working on this cookbook. It feels good to feel good, especially after a stretch of years of feeling really anxious.

THINGS I’M LOVING

I love that we are in a fun necklace renaissance, and I’ve been getting so many compliments on this Fishwife x Lisa Says Gah Silver Fishes Necklace. I was actually gifted this necklace a few year ago, but I’ve been wearing it more than ever this summer! It’s a fun way to dress up basics, and I’ll wear it with plain t-shirts or flowy dresses.

Grant and I both can’t stop eating Back To Nature’s White Chedda Cheezy Crackers. I don’t know how they do it, but it tastes exactly like cheese, even though it’s plant-based. Think Cheez-Itz, but with better ingredients.

I love the light and natural coverage of the Ilia foundation, but my only complaint is that sometimes it can be very dewy. They just released their Soft Focus-Finishing Powder, and it’s exactly the solution I’ve been needing. I’ve been using this to reduce shine, especially during these hot and sweaty summer days. It’s very light and helps to absorb excess oil without dulling the skin.

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RECIPE!

There are so many reasons to love summer cooking, but one of the biggest is pasta salads! A salad is always just a vessel for infinite flavor combinations, and a pasta salad is no exception.

This pasta salad is similar to the grinder pasta salad in that it uses ingredients like salami, jarred peppers, and tomatoes, but it has a few distinct features: I added peaches, used grated Pecorino Romano instead of mozzarella balls, and roasted the tomatoes to get them sweet and jammy. I also omitted the lettuce because it just wasn’t the vibe I was going for.

The dressing here is a Calabrian chili vinaigrette—it’s not too spicy, but it adds a nice little kick to the whole salad and pairs nicely with the peaches.

Peachy Italian Pasta Salad with Calabrian Chili Vinaigrette

Ingredients (serves 2-4)

Salad

• 8 ounces mezze rigatoni (or pasta of choice)

• 1 1/2 cups cherry tomatoes

• 1-2 peaches, chopped (see Note)

• 1/2 cup mild sliced banana peppers

• 1/3 cup sliced pepperoncini

• 1/3 cup finely chopped red onion

• 2 ounces salami (I used Genoa), chopped

• 1 cup grated Pecorino Romano, divided

• 2 tablespoons chopped parsley

Dressing

• 2 cloves garlic, finely chopped

• 1 tablespoon Dijon mustard

• 2 teaspoons Calabrian chili peppers, from a jar

• 1/2 teaspoon honey

• 4 tablespoons red wine vinegar

• 3 tablespoons olive oil

• 1 teaspoon oregano

• 1/4 teaspoon salt

1. Preheat the oven to 425°F, and line a baking sheet with parchment paper. Add the tomatoes, and toss in 1 tablespoon olive oil and a pinch of salt. Bake for 20-25 minutes until tomatoes are soft and jammy.

2. Meanwhile, prepare pasta according to package, and cook until al dente. Drain, and let cool.

3. Prepare the dressing by adding ingredients to a small bowl or jar and whisking together until smooth.

4. In a large bowl, add the pasta, tomatoes, peaches, banana peppers, pepperoncini, red onion, and 3/4 cup of the Pecorino Romano. Toss in the dressing, and then serve topped with the remaining 1/4 cup Pecorino.

Note: I used one peach that was on the smaller side, and it almost got drowned out from all the other strong flavors, so you might want to use two depending on how big yours is! I’d either opt for a larger one next time or use two.

IN CASE YOU MISSED IT!

We’ve got two wonderful 30-minute budget meals you may have missed the last couple weeks! First, an easy, low-effort bean salad that tastes like salsa verde (I highly recommend the anchovies on top). The second, a farro salad with roasted asparagus, feta, charred lemon, and lots of basil! Both great options to prep ahead and keep in your fridge — they get better as they sit!

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