Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipe 33 of 457 is Italian Pasta Salad, and here’s how it turned out.

I tossed warm pasta in a glossy Italian dressing and watched it drink in the flavor like sunshine on tile. Then came the briny girl gang that makes this salad strut. Olives with attitude. Pepperoncini that flirt. Salami squares that know their angles. Tomatoes that pop like confetti. Mozzarella pearls that soften the whole scene. It is a party bowl with a point of view.

As I stirred, I thought about how some foods whisper and some foods announce their arrival. This one arrives with a knock you can hear from the porch. The bite is bright and decisive. The chew is exactly right when the pasta is cooked just to al dente and cooled on a sheet pan so it does not clump. The dressing is the glue and the gossip, holding every personality together without stealing the show.

I packed a container for the fridge and stole a forkful every time I walked by, the way you do with something you pretend you are saving for dinner. You know the move. Door opens. Fork in. Eyes closed. Tiny vacation.

Vibe: Aperitivo hour in a bowl.
Flavor: Tangy, briny, herby. The acid is the sparkle.
Texture: Chewy pasta, crisp veg, tender cheese. Every bite has contrast.
Best part: The longer it sits, the better it gets. Make it in the morning and it sings by supper.
Serving ideas: Pile it next to grilled chicken, tuck it into lunch boxes, or bring it to a porch potluck with a chilled bottle of prosecco.
Tiny tweaks I loved:

  • Salt your pasta water like the Gulf. It matters.
  • Spread the drained pasta on a sheet pan for a few minutes before tossing so the dressing clings instead of slides.
  • If red onion is not your thing, go with paper-thin shallot or skip it and add a little extra pepperoncini brine.
    Leftovers: Stay happy up to 3 days in the fridge. Add a splash of dressing to wake it up.

Jeanie Jo & Joanna Star System: ⭐⭐⭐⭐ Loved it
Clean plates, happy hearts, and I texted two friends to make it this weekend.

Gracefully yours,

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