This olive pasta with kumquat vinaigrette is a tasty make-ahead pasta salad. Just toss in the arugula and hazelnuts at the last minute, and you're good to go!
Cook the pasta in a large pot of boiling salted water according to package directions, until the pasta is done to al dente. Drain.
In a medium skillet over medium heat, heat some oil. Add the onion and a big pinch of salt. Saute until the onion is translucent, then add the garlic. Saute until the garlic is fragrant.
Whisk the oil, lemon juice, lemon zest and kumquats together. Toss in everything else and serve warm.
Recipe Notes
Don’t have preserved kumquats? You can sub in preserved lemon.