Pasta Salad Florentine
A delicious pistachio-studded pasta and fresh spinach salad that goes well with any meal. Give it a try!
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.