this is the only pasta salad recipe you’ll ever need.

This video is sponsored by Harmless Harvest!!!

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This week, Molly shows us her take on the classic pasta salad dish. She ditches common shapes such as penne and rigatoni for ditalini, creating a salad where the pasta is not overpowering but simply one component. This salad is a twist on the Niçoise, except we sub the potatoes with pasta, and make a more zesty and summery dressing with tons of Castelvetrano olives and pickled jalapenos. And, of course, a helluva lot of dill. Is the recipe Molly-fied enough? Watch and let us know in the comments.

INGREEEEEDZZZ:

PRODUCE:
1 lb green beans or wax beans
2 large garlic cloves
1 bunch dill

PANTRY:
Kosher salt, freshly ground black pepper
1 ½ cups ditalini pasta or other tiny pasta
1 cup pitted Castelvetrano olives
¾ cup jarred pickled jalapenos (plus their brine), plus more for serving
¼ cup olive oil, plus more for drizzling
2 5-oz cans high-quality olive oil-packed tuna

PROTEIN:
4 large eggs

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Video Series:
Director: Jordan Hansen
Editor: Triarch Creative
Producaaas: Ben Persky + Sophia Zimmer
Food Styling: Katie Miller
Thumbnail: Peggy Khammanotham