05/22/2026
The perfect Memorial Day weekend pairing starts here. 🌿☀️
This Sunshine Pasta Salad is one of Sandra’s husband’s signature recipes. The one he brings to every gathering because friends always request it. Bright, colorful, easy to throw together, and always one of the first dishes to disappear.
We’re pairing it with our Maxine Lily 2020 Chardonnay, an exclusive to Rising Wines Collective. Crafted in a French style and aged in a single large foudre barrel, this Willamette Valley Chardonnay has bright citrus and floral notes, medium-plus acidity, and a crisp, lemony finish — more fresh and stony than big and buttery. The kind of bottle made for long weekends and patio dinners.
Sunshine Pasta Salad
🍝 8 oz rotini, bow-tie or cavatappi pasta
🥫 1 can artichoke hearts, quartered
🫘 1 can chickpeas, rinsed
🥬 3 cups fresh arugula or baby spinach
🥕 1 large carrot, spiralized or grated
🫑 1 large yellow bell pepper, diced
🫒 ¼ cup kalamata olives, sliced
🌶️ ¼ cup banana peppers, sliced
🌰 ¼ cup walnuts, chopped
🍅 ¼ cup smoked sun-dried tomatoes (preferable non-oil packed)
Dressing: 1 tbsp olive oil, juice of 1 lemon, ½ cup dairy-free mayo, 2 tbsp whole-grain mustard, 2 tbsp honey, 2 tsp nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, salt & pepper.
Cook pasta, rinse cold, toss everything together with dressing. Garnish with chives and goat cheese or feta right before serving — don’t mix the cheese in early!
Full recipe + wine pairing tips at the link in bio. Have a wonderful long weekend. 🌿