This pantry corzetti pasta salad may not be the prettiest recipe you’ve ever cooked but it’s sure one of the most flavorful ones. It takes advantages of simple pantry ingredients to create a pasta dish that showcases layers of bright flavors and nuanced textures.
Delicious warm or at room temperature, this corzetti recipe is perfect for a picnic, be it in the nearest park of your town or in your living room (talk about proximity travel, uh?). We used fresh cherry tomatoes, herbs from the garden (basil, thyme and mint) and a mix of different olives (taggiasca, kalamata and castelvetrano olives). It pairs particularly well with a chilled glass of rosè wine.
Pantry Corzetti Pasta Salad
- Fresh herbs
- Parmigiano reggiano, grated
- Pine nuts (can be substituted with walnuts or almonds)
- Extra virgin olive oil
- Cherry tomatoes, halves
- Olives, chopped
- Salt and pepper
Start by making the pesto: in a blender, combine the fresh herbs, parmigiano reggiano and nuts. Process for some seconds, then add the extra virgin olive oil and blend until a rough pesto forms. Season with salt and pepper.
In a bowl, combine the cherry tomatoes and the olives. Drizzle with extra virgin olive oil and season with salt and pepper. Mix until well combined.
Prepare your pasta according to your favorite corzetti recipe, then cook the pasta until al dente and drain. Toss with the pesto, then add the cherry tomatoes-and-olives salad. Serve warm or at room temperature.