The Quarantined Kitchen: May 6, 2020

Your Weekly Culinary Source

The Quarantined Kitchen shares ideas and recipes from Chef Steven Bright, Hospitality Coordinator at Shadyside Presbyterian Church, to help you stay healthy by eating well during the COVID-19 pandemic.

May 6, 2020: Pasta Salad

As the weather is sure to warm up – this cool pasta salad recipe is sure to please!

Tuscan Pasta Salad alla Margherita

Makes 12 portions

Boil 1# Cavatappi (or other ridged pasta) just a bit past al dente; drain-remove to large bowl; cool slightly, then add:
¾ c. Balsamic Vinegar
1 ½ T. Honey
Zest of 2 Lemons – Juice of 1 – Toss together and set aside.

For Pesto, in processor or blender add:
8 oz. Fresh Basil Leaves
½ c. Quality Parmesan Cheese
½ t. Kosher Salt
½ t. Fresh Ground Black Pepper
¼ c. Toasted Pine Nuts
1 clove Garlic
1 ½ c. EV Olive oil

Vegetable Mixture:
6 Scallions – cleaned well/sliced longwise then crosscut thin
½ c. Red Onion – Julienne
1 ½ c. (oil-packed) Sundried Tomatoes – Julienne
2 c. Artichoke Quarters

Combine pesto with pasta mixture and vegetable mixture, then adjust with additional balsamic, honey, and parmesan to balance flavors.

Note: Prepare one day before serving for best result.

Should you have any questions, or need helpful tips, please feel free to contact Chef Steven via email at:

Be well – eat well!

Chef Steven M. Bright

Read more from Chef Bright by exploring other entries in The Quarantined Kitchen.