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Summer’s favorite picnic staple, pasta salad, is usually heavy on the starch and light on the healthy mix-ins. The opposite is true of this vegetable-forward version from author Susie Middleton. In her new cookbook, The Fresh & Green Table, Middleton shares a quick, colorful dish that has all the hallmarks of a bright, briny Greek salad, including lemon, olives, garlic, artichoke hearts, tomatoes and feta cheese. Curly noodles and tangy pepperoncini are the final additions to a dish that is plenty filling on its own but also goes great with additions like grilled shrimp.
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