Spring Pasta Salad

When the Season Asks for Nothing More

Spring has a way of doing the work for you. The light shifts, the produce brightens, and suddenly a bowl of pasta feels less like a recipe and more like a response — to the season, to the moment, to a kind of hunger that isn't quite about food. This is a dish that moves between warm and cool, between creamy and sharp, with a patience that mirrors the unhurried afternoons it was made for. Fold it together gently, taste as you go, and let the season speak.

Ingredients

• 1 package Alessi Organic Rigatoni, Mezzi Paccheri, or Penne pasta
• 1 cup Greek yogurt
• 2 1/2 tablespoons Alessi V.S.O.P. Balsamic Vinegar
• 1/4 cups Alessi Olive Oil
• 3 garlic cloves, grated
• 2 teaspoons Alessi Sea Salt
• 1 1/2 teaspoons Alessi Whole Black Peppercorns
• 2 teaspoons chervil (or traditional parsley), roughly chopped and separated
• 2 teaspoons thyme, minced
• 2 1/2 cups cherry tomatoes, halved
• 1 1/2 cups snap peas, roughly chopped
• 1/2 cucumber, sliced in quarters
• 1 1/2 cups Vigo Feta Cheese, crumbled

Instructions

1. In a medium pot, boil salted water. Cook pasta until al dente, per instructions. Strain and set aside.
2. In a large bowl, whisk together Greek yogurt, balsamic vinegar and olive oil.
3. Whisk in grated garlic, salt, pepper, half of chervil and thyme.
4. Fold in pasta, tomatoes, snap peas, cucumber, and feta. Toss to thoroughly coat. Taste to adjust seasoning.
5. Garnish with remaining freshly chopped parsley.
6. Serve warm or chilled.