Picnic Pasta Salad

Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 10 min
  • Yield: 8 servings
Share This Recipe


Kosher salt and freshly cracked black pepper

1 pound orecchiette pasta 

2 lemons 

2 tablespoons honey 

1/4 cup extra-virgin olive oil 

1 cup walnuts, toasted 

3/4 cup dried apricots, thinly sliced 

1/4 cup fresh lemon thyme leaves

3 tablespoons fresh mint, torn 

1 small head radicchio, thinly sliced 


  1. Bring a pot of water to boil and add a generous amount of salt. Add the pasta and cook until al dente according to the package directions.
  2. Meanwhile, prepare the vinaigrette. Zest 1 lemon into a large mixing bowl. Add the juice of both lemons, honey and some salt and pepper. Whisk to combine. While continuing to whisk, slowly pour in the olive oil to emulsify the mixture into a light dressing.
  3. When the pasta is cooked, drain and immediately pour into the large mixing bowl with the lemon-honey vinaigrette. Toss the pasta with the walnuts, apricots, lemon thyme, mint and radicchio. Gently toss to combine and pour into a serving dish. Serve at room temperature or store, refrigerated, in an airtight container for up to 3 days.