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The Cool Side of Pasta

Martha Stewart Living, September 2007

Pasta salad. These two words don't usually conjure visions of perfectly cooked pasta tossed with an abundance of late-summer produce. But if you let go of tradition and are guided by the season, this once staid side dish can take on countless unexpected and enticing incarnations. All it takes is an array of textures, flavors, and colors -- served at room temperature to reflect the season's transitional weather -- and the realization that there's no need to douse everything in mayo.

Orecchiette with Mushrooms, Radicchio, and Gorgonzola
Cold Udon with Crab and Cucumber
Chiocciole with Tuna, Red Onions, and Frisee
Israeli Couscous with Mint and Lemon
Gemelli with Tomatoes, Olives, and Ricotta

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