“My kids love it, and I bring it to almost every gathering.”

This is the go-to meal in our house, especially on hot days, or honestly, any time I just don’t feel like cooking. It’s fresh, filling, and packed with flavor. My kids love it, and I bring it to almost every gathering. It’s one of those recipes that feels fancy without actually requiring much effort.

Here’s what goes into it:

Ingredients:

2 cups penne pasta (cooked according to package directions and cooled)

Kale (chopped)

Arugula

Green onion (sliced)

Red onion (thinly sliced)

Cucumber (diced)

Cherry tomatoes (halved)

Bell peppers (any color, diced)

Celery (chopped)

Olives (black or green, sliced)

Pepperoncini

Artichoke hearts (drained and chopped)

Marinated mushrooms

Cheddar cheese (cubed)

Mozzarella cheese (cubed or use pearls)

Parmesan cheese (shredded or shaved)

Fresh parsley and basil (chopped)

For the Dressing:

1 cup olive oil A few tablespoons of white vinegar Juice of ½ a lemon A few teaspoons of honey Pinch of salt

Whisk together the dressing and toss with all ingredients. Chill before serving.

How I Serve It:

I love putting this pasta salad out as a centerpiece with a side of grapes, sliced ham and prosciutto, and a chilled bottle of wine for the adults. It’s easy, fresh, and always a hit.