If you find yourself with leftover parsley–mint pistou and a few extra vegetables from this week’s menu, this simple salad is an easy way to turn them into another meal. Toss cooked pasta or farro with the pistou, then add cucumbers, pickled red onions, tomatoes, or any extra herbs you have on hand. A splash of olive oil and a squeeze of lemon help bring everything together. It works well served cold or at room temperature and makes a great next-day lunch or an unfussy second dinner later in the week.