The Spring Quartet

🛒 Ingredients12 oz (340 g) short pasta (such as rotini, penne, or farfalle)1 cup cherry tomatoes, halved1 cup cubed mozzarella cheese (or 1 (8 oz) container of fresh mozzarella pearls)½ cup pepperoni slices, halved or quartered½ cup red onion, finely diced½ cup black olives, sliced (Kalamata or ripe olives)¼ cup fresh basil, chopped¼ cup fresh parsley, choppedFor the dressing:¼ cup extra-virgin olive oil2 tablespoons red wine vinegar1 tablespoon lemon juice (optional, for brightness)1 teaspoon Dijon mustard1 clove garlic, minced1 teaspoon Italian seasoning½ teaspoon salt¼ teaspoon black pepperPinch of red pepper flakes (optional)🥗 InstructionsCook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain, rinse under cold water to stop cooking, and let cool completely.Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, lemon juice (if using), Dijon mustard, garlic, Italian seasoning, salt, pepper, and red pepper flakes until emulsified.Combine ingredients: In a large bowl, mix cooled pasta, cherry tomatoes, mozzarella, pepperoni, red onion, olives, basil, and parsley.Dress the salad: Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.Chill and serve: Cover and refrigerate for at least 1 hour (preferably 2–3 hours) to let flavors meld. Stir before serving.💡 TipsMake ahead: This salad tastes even better the next day! Store in an airtight container for up to 3 days.Add-ins: Try roasted red peppers, artichoke hearts, salami, or sun-dried tomatoes for extra flair.Cheese swap: Fresh mozzarella pearls (bocconcini) keep the salad creamy, but cubed provolone or feta also work well.Gluten-free? Use your favorite gluten-free pasta—just ensure it holds up well when chilled.

🛒 Ingredients1 medium onion, diced2 tablespoons butter2 medium carrots, sliced ¼-inch thick2 celery stalks, sliced ¼-inch thick½ teaspoon poultry seasoning2 tablespoons all-purpose flourSalt and freshly ground black pepper, to taste6 cups chicken broth1 bay leaf2 cups uncooked egg noodles*2 cups cooked chicken, shredded or diced2 tablespoons fresh parsley, chopped👩‍🍳 DirectionsDice the onion. Heat butter in a large soup pot over medium heat. Add the onion and cook until it begins to soften, 2–3 minutes.While the onion is cooking, slice the carrot and celery ¼-inch thick. Add to the pot and cook for 2–3 minutes or until the onion is soft.Stir in the poultry seasoning, flour, salt and pepper to taste, and cook for 1 minute more.Add the broth and bay leaf, turn the heat up to medium-high and bring to a boil. Stir in noodles* and reduce heat to a simmer. Cook until noodles are tender (this can vary by brand), approximately 7 minutes.Add chicken and cook 1 minute more or until heated through.Stir in parsley and remove bay leaf before serving.💡 Notes*If using a different type of noodle (e.g., wide egg noodles, pasta, or gluten-free), adjust cooking time accordingly or cook separately and add at the end to prevent overcooking.For a richer flavor, use homemade chicken stock and rotisserie chicken. Leftover roasted chicken works wonderfully too. The soup can be stored in the fridge for up to 3 days, but note that noodles may continue to absorb broth—add a splash of water or broth when reheating.

It will quickly become a new family favorite