It’s finally here. Cold. Pasta. Summer.
While we’re still waiting for summer to actually arrive in San Francisco (East Coasters, avert your ears), we aren’t waiting around to start chilling our noodles. For the next few months, we’re on a mission to make and consume all the pasta salad under the California sun while drawing inspiration from our favorite West Coast purveyors and pantry staples.
Ingredients are always where our ideas first spark, so these West Coast-born products will be our muse all summer as we share recipes that also challenge the construct of what does and does not belong in pasta salad.
To get things started, we’re easing in with a classic and what we like to think is the ultimate Creamy Italian Pasta Salad. There’s crunch from cucumbers, acidity from tomatoes + pickled red onions, heat from peperoncini, heft from Fra’mani salame toscano + diced provolone, and a smooth + tangy dressing that brings it all together into a potluckable dish that we’re 1000% bringing to our 4th of July table this year.
For our friends in SF who want to get in on this one, Bi-Rite market locations throughout the city have all the ingredients for the recipe stocked and ready for action through their new "Bi-Rite & Friends Sensational Recipes" series. (Peep a handy video how-to here.) As a bonus, we’re also offering it as a pasta salad special in our Flour + Water Pasta Shop through Thursday, July 3.
Stay tuned for more recipes, and don’t forget to tag us @flourandwaterfoods when posting your pasta salad creations. Let’s get weird this summer, Pasta (Salad) People.