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Al Fresco Pasta Salad

Back at it with the basil and corn obsession. This time pasta salad! I’m calling is “al fresco” because it’s great for a picnic.

I wanted to use tortellini but whole foods was out so instead I needed up with this cute little basil pesto agnolotti dal plin which is very similar, just a different shape. Plin actually means ‘pinch’ which I think is really cute!

You’ll need

  • 9oz package of tortellini, agnolotti dal plin, or similar pasta (see note)

  • 2 ears of corn

  • 1/3 of a green bell pepper

  • 2 persian cucumbers

  • 6-8 slices soppresata or other cured meat

  • 8-10 basil leaves

  • 2 tablespoons olive oil

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon dijon mustard

  • 1 teaspoon honey

  • pinch of salt, pepper, and red pepper flakes

  • optional: 2 diced green onions


  1. Cook the pasta according to package instructions, drain and rinse with cool water

  2. Add the olive oil, lemon juice, spices, mustard, and honey to a medium or large salad bowl and whisk.

  3. Cut the corn off the cob, dice the bell pepper and cucumber, roll the basil up and thinly slice. Chop the soppresata (or other salumi) and add everything to the bowl with the dressing.

  4. Add in the pasta as well and toss to combine.

  5. Top with extra basil, red pepper, parmesan, whatever feels right and enjoy!


  • I used a package of basil pesto agnolotti dal plin which is conceptually the same as tortellini but in a different shape. I would recommend using a basil or cheese stuffed small pasta like the two I just mentioned (not big ravioli, they’ll break!). The package I bought at whole foods had 9oz of pasta but a little more or less will work just fine!

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