Skip to main content
Epicurious

Salad Pasta

By Anna Stockwell

4.4

(32)

Photo of Chickpea Salad Pasta on a plate with a fork.
Photo by Joseph De Leo, Food Styling by Anna Stockwell

You know pasta salad, but this is salad pasta. A whole salad’s worth of greens, folded into pasta to make a complete dinner in one bowl (or plate). We like to make this recipe with chickpea pasta for the added protein, and the garlicky anchovy sauce complements it especially well.

Recipe information

  • Total Time

    20 minutes

  • Yield

    4 servings

Ingredients

1 (2.2-oz.) can oil-packed anchovy fillets
1 head of garlic, cloves separated, thinly sliced
3/4 cup extra-virgin olive oil
3/4 tsp. crushed red pepper flakes
1 lb. penne pasta
Kosher salt
3 Tbsp. cold unsalted butter
3 Tbsp. fresh lemon juice
1 head of radicchio, trimmed, quartered, leaves separated
1 (5-oz.) package baby arugula
1 cup basil leaves, torn if large
Freshly ground black pepper

Preparation

  1. Step 1

    Combine anchovies, garlic, oil, and red pepper flakes in a large skillet. Cook over medium heat, stirring often, until anchovies have disintegrated into oil and garlic is lightly browned, 6–8 minutes.

    Step 2

    Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

    Step 3

    Remove skillet with anchovy mixture from heat and stir in butter and lemon juice until butter is melted. Add pasta and 1/2 cup pasta cooking liquid and stir constantly until a thick glossy sauce forms, adding more pasta cooking liquid as needed.

    Step 4

    Place radicchio in a large bowl. Add pasta and sauce and toss to coat, adding more pasta cooking liquid as needed. Add arugula and basil but don’t toss; season with salt and black pepper.

    Step 5

    Divide pasta among plates or bowls, very gently tossing so arugula gets coated in sauce but doesn’t wilt too much.

TagsSaladPasta SaladPastaPenneAnchovyFishSeafoodRadicchioChicoryLeafy GreensVegetableArugulaMainLunchDinnerGluten FreeNut FreeQuickWeeknight MealsEasy30 Minutes or LessEpicurious

See Related Recipes and Cooking Tips

Read More
Spaghetti With Cabbage, Pancetta, and Calabrian Chile
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Spaghetti With Poblano Chile Sauce
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Pasta Alla Mezcal
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”