ON THE TABLE

This Father’s Day, I found a new summer staple—thanks to my mother-in-law and her unexpectedly amazing pasta salad. I know, “pasta salad” doesn’t always sound exciting. But this one? It’s bright, flavorful, and, honestly, kind of addicting. I’ve already made it twice since Sunday. 

The secret, she told me, is in how you cook the pasta. You don’t want it completely done—just a little under. Then you pour the warm noodles straight into the dressing and let them sit. The pasta absorbs all that flavor as it finishes softening. Trust me, it makes all the difference. And be sure you get the right one from Kylie Melons in Canton! 

Then come the veggies: artichoke hearts, red onion, olives, bell pepper… crunchy, tangy and colorful. It’s the kind of dish that tastes even better the next day (if it lasts that long). Whether you’re headed to a cookout or just trying to make lunch a little more exciting, this dish is a keeper. It’s light but satisfying, easy to prep ahead, and endlessly customizable. Just be warned—you might find yourself going back for thirds, too.