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How Has Your Grocery Shopping Changed?

Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Asiago and Cukes Pasta Salad

Letting this salad marinate for a bit before serving will help intensify the flavors. The Asiago cheese lends a sharp bite that’s mellowed a bit by the roasted garlic dressing. 


  • 12 ounces tri-colored bowtie pasta, uncooked
  • 3 tablespoons red wine vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon roasted garlic paste
  • 1⁄4 teaspoon red pepper, ground
  • 1⁄8 teaspoon kosher salt
  • 1⁄8 teaspoon white pepper, finely ground
  • 1⁄3 cup extra-virgin olive oil
  • 1 cup cucumber, peeled and sliced
  • 1⁄2 cup pitted Manzanilla olives, chopped
  • 1⁄3 cup button mushrooms, diced
  • 1⁄3 cup Asiago cheese, shredded

To Make 

1. Cook pasta according to package directions. Drain, rinse, and place pasta in a large mixing bowl. While pasta cooks, peel the cucumber and cut it into quartered slices.

2. Whisk vinegar, sugar, garlic paste, red pepper, salt, and white pepper together in a
medium mixing bowl. Mix well, making sure the sugar dissolves completely. Whisk
oil into bowl and mix until emulsified. Pour mixture over cooked pasta and toss to

3. Add cucumbers, olives, mushrooms, and Asiago cheese to the pasta. Toss gently, but thoroughly, to mix and coat. Serve immediately or cover and chill in refrigerator for up to 2 hours before serving  

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