Pasta Pistachio Salad
This delicious pasta salad, with fresh spinach, tomatoes, pea pods and crunchy pistachios, is perfect for your next potluck supper or picnic.
6 ounces rotini or shell macaroni
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
Freshly grated Parmesan cheese, as needed
- 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.