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A cold pasta salad makes a simple side to serve at barbecues or picnics, and this one has a punch of extra flavor from salty ricotta salata cheese. Preparing the artichokes takes a few extra minutes, but you can substitute frozen artichoke hearts to save time or if you can’t find baby artichokes. Once you boil the pasta, just toss everything together and as the salad sits, the flavors will meld. Serve it with a grilled steak and corn on the cob, or bring it to the next barbeque with a batch of our homemade lemonade recipe.
Beverage pairing: Sibilla Falanghina Campi Flegrei, Italy. Falanghina is an ancient grape variety found growing on the rocky slopes of southern Italy. It has pointed green, herbal notes mixed with flowers and soft stone fruit. This all comes together in this medium-bodied, dry wine, which makes it a great example of the grape, as well as a good match with this recipe. The basil and parsley in the salad will play to the wine’s affinity for herbs, while the artichoke will mesh with its greenness.
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