Salad Pasta

Photo by Joseph De Leo, Food Styling by Anna Stockwell

You know pasta salad, but this is salad pasta. A whole salad’s worth of greens, folded into pasta to make a complete dinner in one bowl (or plate). We like to make this recipe with chickpea pasta for the added protein, and the garlicky anchovy sauce complements it especially well.

4 servings
Active Time
20 minutes
Total Time
20 minutes


    • 1 (2.2-oz.) can oil-packed anchovy fillets
    • 1 head of garlic, cloves separated, thinly sliced
    • 3/4 cup extra-virgin olive oil
    • 3/4 tsp. crushed red pepper flakes
    • 1 lb. penne pasta
    • Kosher salt
    • 3 Tbsp. cold unsalted butter
    • 3 Tbsp. fresh lemon juice
    • 1 head of radicchio, trimmed, quartered, leaves separated
    • 1 (5-oz.) package baby arugula
    • 1 cup basil leaves, torn if large
    • Freshly ground black pepper


    1. Combine anchovies, garlic, oil, and red pepper flakes in a large skillet. Cook over medium heat, stirring often, until anchovies have disintegrated into oil and garlic is lightly browned, 6–8 minutes.
    2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
    3. Remove skillet with anchovy mixture from heat and stir in butter and lemon juice until butter is melted. Add pasta and 1/2 cup pasta cooking liquid and stir constantly until a thick glossy sauce forms, adding more pasta cooking liquid as needed.
    4. Place radicchio in a large bowl. Add pasta and sauce and toss to coat, adding more pasta cooking liquid as needed. Add arugula and basil but don’t toss; season with salt and black pepper.
    5. Divide pasta among plates or bowls, very gently tossing so arugula gets coated in sauce but doesn’t wilt too much.

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