When you crave something cool, pasta salads are a refreshing take on our favorite combination of ingredients. This one is pure farmhouse kitchen.
½ pound elbow macaroni
7 tablespoons olive oil
2 tablespoons fresh lemon juice or white wine vinegar
Kosher salt
Freshly ground pepper
1 small red bell pepper, seeded and julienned
1 stalk celery, thinly sliced
2 scallions, white and 2 inches of the green, thinly sliced
4 medium radishes, thinly sliced
1 cup (¼ pound) shredded sharp
Cheddar cheese, or substitute American cheese
Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, 8 to 10 minutes. Drain, place in a large salad bowl, and toss with 1 tablespoon of the olive oil. Let cool to room temperature.
Combine the lemon juice with a pinch of salt, add pepper to taste, and whisk with the remaining 6 tablespoons of olive oil to make a vinaigrette.
Add the bell pepper, celery, scallions, radishes, and cheese to the pasta. Toss with the vinaigrette and season with salt and pepper.