Of all the holidays that inspire us to cook communal feasts, Easter is the one with the loosest boundaries. What ends up on the table ranges far and wide, varying with regional traditions and the spring bounty.
Around here, of course, Holy Week is the high point of crawfish season, with many families—mine included—working in a backyard boil to the weekend festivities. But then there’s also Easter Sunday lunch, which is as likely to feature picnic fare, like fried chicken and potato salad, as it is something more precious, like roast leg of lamb. Over the years, we’ve served those and many others depending on weather, mood and time.
That brings me to my latest Easter lunch iteration: an easy al fresco meal made up of dishes served chilled or at room temperature. I love this idea because it’s flexible and doesn’t rely on careful clock monitoring, allowing you to spend the morning hiding eggs, opening baskets or going to church.
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All kinds of classic Southern dishes fit under this umbrella, from stuffed eggs and fruit salad to pimiento cheese sandwiches and spiral-cut ham. Certain pasta dishes work great, too. I don’t mean pasta salad; I’m talking about a real cooked pasta dish with fresh tomato sauce, lightly sautéed vegetables, grilled meats and fragrant herbs.
You can cook and assemble this in about 20 minutes, spoon it into a large bowl and cover until ready to serve. It doesn’t matter if it comes to room temperature, because it’s just as delicious. Use this basic formula, but feel free to play around with different ingredients.
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Farfalle Provençal
1 16-ounce box farfalle (bowtie) pasta
1/3 cup olive oil
4 cups halved grape or cherry tomatoes
4 cloves garlic
2 cups sliced zucchini
2 cups chopped grilled chicken or steak
½ cup whole, pitted Niçoise olives
Salt and pepper to taste
Fresh basil, parsley or chives and good Parmesan cheese for garnish
Cook the pasta to just under al dente and set aside. Reserve the pasta water. While the pasta is cooking, prepare the sauce. In a large skillet or Dutch oven, heat the olive oil over medium heat and add the sliced tomatoes and garlic. Cook for about 5 to 7 minutes. Add the zucchini and cook for about 5 to 7 more minutes. Add the cooked pasta and about ½ cup reserved pasta water and allow the pasta to finish cooking in the sauce. Toss well to distribute the sauce evenly. Add the chicken and olives, and allow them to heat through. Season with salt and pepper to taste. Just before serving, top with fresh herbs and good Parmesan cheese.
Maggie Heyn Richardson is a regular 225 contributor and the author of Hungry for Louisiana, An Omnivore’s Journey. Reach her at hungryforlouisiana.com.