A Greek-ish pasta salad that will never, ever bore you.
My roommate made this recipe a few months ago, when we were all still wearing jackets outside. She broiled the vegetables instead of grilling them, which browned the zucchini, tomato, spring onions, and garlic just as well as my grill pan could. When she told me it was from Food52, I wondered how on earth I hadn’t noticed it before.
As a former Associate Editor in these parts for about two years, I adored finding hidden community gems to test and reshoot, likethat’s better than George Clooney. I owe her big time for leading me to this recipe just in time for summer, because it’s all I want to eat now that the sun is demanding our attention. I take actual lunch breaks because of it, like in the Great Outdoors , as opposed to responding to emails at my desk as vinaigrette stains my keyboard.
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