Almost all versions of the potluck staple get better as they sit, taste great at room temperature and pleases vegetarians. Here's why this rendition of the classic, from the new book
A Simple Feast: A Year of Stories and Recipes to Savor and Share, is such a keeper: It has you use orecchiette, a pasta the size of a thumbprint that's shaped like a cupped hand and perfect for catching the other components of the dish—lemon zest, garlic, tomatoes, cannellini beans, chopped hazelnuts and torn mint leaves—so that every bite delivers maximum flavor and texture.
Get the recipe: Summer Pasta Salad
