A delicious pasta salad
that goes well with any meal. Give it a try!
Pasta
Salad Florentine
- 6 ounces small tube-shaped
pasta*
2 cups (2 ounces) torn fresh spinach
2 cups (11 ounces) halved cherry tomatoes
1 1/2 cups (10-ounce package) frozen peas, placed in sieve and
thawed with hot running water
1/2 cup shelled California pistachios
Dressing (recipe follows)
- Drop pasta into boiling
water; return to boil. Cook 10 to 15 minutes or until tender.
Drain. Toss pasta, spinach, tomatoes, peas, pistachios and dressing
in large bowl.
Makes 4 (2-cup) servings.
* For example, penne, mostaccioli,
rigatoni.
Dressing: Combine 2 tablespoons honey, 2
1/2 tablespoons Dijon mustard, 3 tablespoons red wine vinegar,
1 egg white, 1 1/2 teaspoons dried oregano (crumbled) and 1/2
teaspoon garlic powder. Makes 1/2 cup.
Recipe and photograph provided
courtesy of the California Pistachio Commission.
