Through a lifetime of potluck dinners I’ve found that most folks fall into warring camps when it comes to pasta salad (and potato salad):
- There’s the Mayo versus Mustard factions …
- and the Sweet versus Dill Relish factions.
I like to mix things up a bit by throwing them all into my Summer Salad / Pasta Primavera recipe. It’s an unusual combination that has won over many former partisans.
When first prepared, the dish is hot so I call it Pasta Primavera. Once chilled, it’s Summer Salad. Although the ingredients are identical, the two dishes take on very different characters due to the way temperature affects flavors and the resulting texture. Either way, it tastes great.
And, best of all, it keeps well in the fridge so I can make a huge batch for a week of cool summertime lunches (or dinners).