Cottage Cooking Notes: Pasta Salad with Za’atar and a Few New Classics

Summer vacation cooking is its own rhythm—slower, more instinctive, and often shaped by who happens to be hungry and what ingredients are within reach. On a recent week away, we leaned into that rhythm with a handful of new cookbooks, a few Flavourfull staples, and a wide-open appetite for trying something new.

Sometimes cookbooks are like travelogues. And we enjoy them as much for the reading and mental tasting as the recipes themselves. Among the books we packed, Third Culture Cooking by Zaynab Issa stood out early as one we wanted to cook from. Her Herby Garlicky Pasta Salad—with mellowed garlic, heaps of herbs, and just the right punch—made for a brilliant lunch (and a reminder that a simple pasta really is an easy way to feed a crowd). It was cool, delicious, and satisfying. We’ve shared the recipe below and used New York Shuk Za’atar for its beautifully balanced brightness.

Not in a cookbook, but another standout recipe we tried was from Alison Roman’s Substack. Her Blueberry Muffins were perfect cottage baking fare—simple to mix, endlessly adaptable, moist, and not too sweet. This is definitely a new go-to recipe.

Then came pie. We had a birthday to celebrate and Fat & Flour, Nicole Rucker’s newest book, to explore. It’s a fascinating take on baking, where she rethinks the two namesake ingredients—fat and flour—with fresh eyes and a deeply practical sensibility. Her all-butter pie dough called for a stand mixer (a first for us, as lifelong by-hand bakers), and it turned out to be a revelation. Fast, unfussy (especially on a warm summer day), and folding the dough post-mixing gave it beautiful layers. The recipe also made exactly the right amount of pastry for a 9-inch pie, with no trimmings and no waste. That alone might’ve won us over.

For adventure days or dock-side snacking, a new addition to our shop Matt's Original Biltong Steak Strips has quickly earned its place. Made by a third-generation Toronto butcher, it’s tender, richly seasoned, pure protein—no prep, no mess, just a seriously satisfying bite when you need something real on the go. Whether on the road, the path or the lake, it’s quickly become a go-to.

The next act is going to be everything peach, tomato, and corn. Hello August—we’re happy to discover what’s in store.

HERBY, GARLICKY PASTA SALAD*

Serves 6 | 35 minutes

One of the last vacations we took as a family of six (before my sisters got married) was to Greece, a trip I remember with the fondest nostalgia—partially for the free vacation, but mostly for the authentic Greek salad. I had never tasted something so simple and so delicious before. Culturally, I was accustomed to more elaborate dishes, so the idea that something had an ingredient list I could count on one hand and still be so delicious was foreign to me, an experience that exposed me to the world of quality ingredients and their importance in achieving a great final dish.

Borrowing from the ethos of a Greek salad, this pasta salad is similarly bright and simple and perfect for a sweltering summer day. Now, I wouldn’t usually tamper with a concept so pure in its original form (a task rarely executed with success), but if there ever was a right way to interfere with the otherwise perfect Greek salad, this pasta salad is the one.

Instead of the traditional dried oregano that usually sits atop a whole block of feta, I opted for flavorful za’atar, a Palestinian herb blend featuring bible hyssop (akin to dried oregano), along with sumac, sesame seeds, and sometimes salt. Infusing the olive oil with garlic, and then using that hot oil to toast the spices and take the raw edge off the tomatoes, allows the flavors to come through strong enough to stand up to a hearty pasta. As with all simple, fresh dishes, be sure to use good-quality ingredients—because there aren’t many, you really will be able to taste the difference.

P.S. If you put the pot of water to boil while you prepare everything else, this pasta salad will come together in the time it takes to cook the pasta.

Ingredients
2 tsp Diamond Crystal kosher salt, plus more for pasta water
2 cups (100 g) mixed herbs (mint, dill, parsley), chopped
¼ cup (40 g) pitted kalamata or Castelvetrano olives, roughly chopped
2 cups (1 pint / 290 g) cherry tomatoes, halved
⅔ cup (165 ml) extra virgin olive oil
8 garlic cloves, roughly chopped
2 tbsp za’atar
1 tsp red pepper flakes
1 lb (455 g) dry fusilli or rotini pasta
3 tbsp red wine vinegar
1 tsp honey, plus more as needed
1 (7 oz / 200 g) block feta cheese, crumbled

Substitutions

• Herbs: Use arugula

• Za’atar: Use 2 tsp dried oregano + ½ tsp sesame seeds + ½ tsp sumac

• Pasta: Any short pasta will work

• Honey: Maple syrup works as a substitute

Method

1. Set a large pot of salted water over high heat and bring to a boil. While it heats, combine herbs, olives, and tomatoes in a large heatproof bowl.

2. In a small pot or skillet, combine olive oil and garlic. Cook over medium heat, swirling occasionally, until garlic is golden at the edges. Add za’atar and red pepper flakes; swirl again until fragrant (about 30 seconds). Remove from heat and pour over herb mixture. Let stand 5 minutes to soften the tomatoes.

3. Cook pasta to al dente according to package instructions. Drain well.

4. Add vinegar, honey, and salt to the tomato mixture. Stir gently, pressing some tomatoes to release juices. Taste and adjust, adding more honey if needed.

5. Toss pasta with the dressing and top with crumbled feta. Serve warm, room temperature, or cold.

Pro tip: This pasta salad is excellent made ahead—it holds its flavour beautifully and is ideal for picnics or packed lunches.

*Excerpted with permission from Third Culture Cooking: Classic Recipes for a New Generation by Zaynab Issa. Photos copyright (c) 2025 by Graydon Herriott. Published by Abrams.