I Never Expected This Summery Pasta Salad to Be the Dish My Friends Always Ask Me to Make

Packed with grilled summer vegetables, this pasta salad (named after a summertime gathering in Bedford, New York) is a favorite among friends and family of F&W special projects editor Lucy Simon. In fact, it’s one of her most requested recipes. Onions, eggplant, and zucchini soften and sweeten while developing a smoky char on the grill that makes them completely irresistible. When tossed in a vinaigrette punched up with apple cider vinegar, piquant mustard, and grated garlic, the veggies and mezze rigatoni are coated with a zesty tang that’s light on the palate. Effortless and easily customizable, you can enjoy this pasta salad room temperature or chilled. 

How do you pick the perfect eggplant at a grocery store?

Look for an eggplant that is firm but not hard, with shiny, smooth skin. The stem is also a good indicator of quality and ripeness — it should be green and free of any mushy spots.

What is mezze rigatoni? 

Mezze rigatoni is a shorter version of classic rigatoni. Because of its smaller size, it generally cooks faster than regular rigatoni, but it’s best to check the package directions for accurate cook times to achieve an al-dente texture. 

Notes from the Food & Wine Test Kitchen

Grilling the onions first on direct heat then moving to indirect heat ensures that they are nicely browned and softened; if kept over direct heat the whole cook time, the onions will end up overcooked.

Make ahead 

Store in an airtight container in the refrigerator for up to three days.