Casseroles are great, in the winter and the fall. And there are even a few I like to make in the warmer months. But the truth is, by the time I’m drinking iced coffee I don’t want anything to do with my oven. That’s when I make one of my favorite dishes, The Best-Ever Pasta Salad.
I originally made this a few years ago for my friend Sarah’s birthday picnic in Prospect Park when she asked me to make something cheesy — “really, really cheesy.” The morning of, I decided to combine some of my favorite things, which I happened to already have in my kitchen (starch and cheese) to make a summery, cheesy dish. It was a hit, and every year, as soon as the weather warms up I make it at my first opportunity.
It’s so good that my boyfriend’s coworker said recently at a barbeque, “This is the best pasta salad I’ve ever had!,” so good that my little sister has more than once drunkenly texted me, “I wish I were eating your pasta salad right now!,” so good that — well, you’ll just have to try it. Why is it so good? Because, like many of my recipes, it uses a pound of pasta and two different cheeses. In true Emily Farris fashion, there aren’t too many measurements. But here’s the gist of it.