Briny Medi Pasta Salad

This Briny Medi Pasta Salad is the kind of summer side that does not need much convincing. It is sharp, herby, salty in the best way, and built for the table as a side or the main star.

Casarecce pasta gives the dressing somewhere to land, catching the pepperoncini brine, olive oil, lemon, herbs, shallots, chickpea liquid, and finely grated Reggiano in every curve. The chickpeas add substance, the Kalamata olives bring depth, and the pepperoncini keep the whole bowl bright and lifted.

The olive oil matters here. It should give the pasta a glossy slip, enough to coat the herbs and brine without turning the salad heavy. Fold in the arugula right before serving so it stays fresh and lightly peppery.

You can eat this right away, but it gets better after time in the fridge. Four hours gives it more depth; overnight makes it even better. It is easy to make ahead for a cookout, garden table, weekday lunch, or the kind of low-effort dinner that still tastes like you planned it.