I Crafted Meghan Markle's Springtime Pasta Salad – A Labor-Intensive Delight

With the arrival of the spring season and Meghan Markle gracing our screens once more, it's the perfect occasion to try out her spring garden pasta salad.

After evaluating Meghan’s latest As Ever collection and experimenting with hosting tips from her Netflix series, I decided it was time to test some of her culinary creations.

Being an admirer of her Chantilly Lili dessert — a unique take on banana pudding named after her daughter, Princess Lilibet — I was eager to see if the spring garden pasta salad would match its success.

As Seen on 'With Love, Meghan': Spring Garden Pasta Salad

In the premiere season of her show, Meghan illustrates two pasta recipes. While my colleague found success with her simple one-pan pasta, this springtime salad required more components and steps, drawing inspiration from Meghan's bountiful garden in Montecito. Her love for vegetable-rich dishes is evident in this creation.

Loaded with Seven Varieties of Vegetables

For your homemade version, gather the following ingredients: rigatoni, finely chopped shallots, thinly sliced garlic, diced zucchini, snap peas, green peas, Lacinato kale or Swiss chard, halved cherry tomatoes, a Meyer lemon, Parmesan or Manchego cheese, fresh mint leaves, salt, pepper, and extra-virgin olive oil.

A note from Meghan: No need to thaw frozen peas for this recipe. If opting for fresh, a brief boil in salted water, until they reach a vibrant green, will suffice.

The Lengthy Veggie Prep

Despite the recipe estimating a 20-minute prep time, slicing and dicing the vegetables took me a solid half-hour. Given my fatigue from earlier endeavors, I wasn't exactly at my most efficient.

For those not quick with a knife, it's wise to allocate extra time to prep before the meal.

Delayed Start: Water Woes

I underestimated the time needed for the water to boil for the pasta due to late onset, wasting valuable time. Lesson learned: start the water immediately and season generously.

Cooking Begins: Skillet Stage

Heat olive oil in a skillet over medium warmth, ensuring a coat on the pan's base before adding shallots and garlic for seasoning and sautéing — this initial softening takes just a minute or two.

Into the Skillet: Vegetables Galore

After seasoning, add zucchini, snap peas, green peas, and kale stems, cooking everything to a tender-crisp texture in a few quick minutes.

Pasta at a Rolling Boil

With water finally boiling, I removed the skillet and cooked the rigatoni to a perfect al dente.

Saving That Vital Pasta Water

Retain about half a cup of pasta water to aid in mixing later on.

Combining Ingredients for Flavor Harmony

In a large bowl, toss the pasta with olive oil and a bit of reserved pasta water, adding the cooked veggies and cherry tomatoes next.

The Citrus Finale

Fresh lemon zest and juice go over the mix, ensuring the rigatoni is well-coated, complemented by a touch more olive oil and pasta water if needed.

The Cheesy Finish and the Mint Thereafter

Generously grate both cheeses atop the dish, accompanied by freshly ground pepper. While mint was recommended, I managed to overlook this final touch.

The BBQ Triumph

Despite the exhaustive effort, the dish was immensely celebrated at a barbecue. Its vibrant vegetable flavors and satisfying chew of rigatoni struck the right chord, pairing seamlessly with grilled meats and even better the next day with chili crisp for a spicy twist.

Though swifter pasta options exist, Meghan's salad is a certified crowd-favorite if prepared with skill or assistance.