A terrific pasta salad,
perfect for your next potluck supper or picnic.
Pasta
Pistachio Salad
- 6 ounces rotini or shell
macaroni
Salted water
Oregano Dressing (recipe follows)
2 cups fresh spinach, torn
1 cup each chopped tomato and blanched pea pods
1/4 cup natural California pistachios, chopped
Black pepper
Freshly grated Parmesan cheese
- Cook rotini in boiling,
salted water according to package directions; drain.
- Marinate hot rotini in
Oregano Dressing (recipe below); cool at room temperature.
- Combine with spinach,
tomato, pea pods, pistachios and black pepper to taste. Sprinkle
with Parmesan cheese.
Makes 8 servings.
Oregano Dressing: Combine 1/4 cup each oil and red
wine vinegar, 3/4 teaspoon crushed oregano and 1/8 teaspoon garlic
powder. Makes 1/2 cup.
Recipe and photograph provided
courtesy of the California Pistachio Commission.
