Pasta Salad?

One summer fling that we can’t put a label on. 

Somewhere in between your classic bbq side, pasta primavera, and aglio e olio lies this veg-packed pasta that hits all the right notes. Perfect served warm or at room temp, it comes together with great ease. It’s got crunch, a kick, lots of greens and a good deal of acidity to cut the summer heat. And, it’s vegan (but would be fab with some fresh cheese mixed in).
Ingredient List:

1 box Sfoglini Semolina Radiators
1 bunch Swiss Chard, stems separated from leaves
4 heads Baby Fennel or 1 small Bulb, stalks removed + fronds reserved
10 Garlic Scapes, thinly sliced
6 Scallions, greens and bulbs separated + thinly sliced
3 tbsp + ⅓ cup Red Wine Vinegar
2 tbsp + 1 cup Extra Virgin Olive Oil
1 bunch Basil, small or torn leaves
Kosher salt
Fresh Ground Black Pepper
Chili flakes




  1. Bring a large pot of water to boil; season generously with kosher salt.
  2. While the water comes up, prepare your vegetables. For the swiss chard, thinly slice the stems and cut the leaves into bite-sized pieces. For the fennel, slice the bulb in half lengthwise and cut along the core to remove it. Thinly slice the fennel.
  3. Add pasta to boiling water and cook for 6-7 minutes. Strain and return it to the pot.
  4. Meanwhile, cook your veg. Over medium heat, add 2 tablespoons of olive oil, garlic scapes and swiss chard stems to a large skillet with a small pinch of salt. Sweat until tender, 1-2 minutes.
  5. Add the fennel to saute, about 2 minutes. Add the swiss chard greens, scallion bulbs and a heaping pinch of salt; cook all together until greens are wilted.
  6. Turn off the flame and immediately deglaze the vegetables with 3 tbsp of red wine vinegar. Turn the heat back on high for about 30 seconds to reduce the liquid a bit.
  7. Add the vegetables, 1 cup olive oil and ⅓ cup red wine vinegar (or more to taste) into the pasta along with cracked black pepper, salt to season and lots of chili flakes if you’re into that sorta thing.
  8. When you’re ready to serve, mix in the fennel fronds. Top the whole thing with plenty of basil, scallion greens and a couple more cracks of pepper for good measure. Serve the pasta warm or at room temperature. 

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