Pistachio and Pasta Salad

  • Yield 4 to 6 servings

A beautiful pasta salad mix made with healthy vegetables, nuts, and a dusting of shaved Parmesan



1 tablespoon olive oil
1 tablespoon vinegar
1 tablespoon oregano
salt and pepper to taste
1 cup pasta, uncooked (rigatoni, gemelli, or small shells)
1 cup snow peas
1 cup fresh baby spinach
1/2 cup pistachios, chopped
1/2 cup Parmesan cheese, grated
8 cherry tomatoes
pistachios, chopped
Parmesan cheese, shaved


  1. In a small bowl, combine oil, vinegar, oregano, salt and pepper.  Cook pasta according to package instructions.  Drain and set aside to cool.  Blanch snow peas and spinach by putting them in hot water and taking out immediately.  Quickly rinse them in cold water, drain well on paper towels, and pat dry.  Mix snow peas and spinach with pasta, pistachios, cheese, tomatoes, and marinade in a medium-size bowl.  Garnish with more pistachio nuts and shaved Parmesan.

Tips from Our Test Kitchen: Substitute sugar snap peas for the snow peas if desired.

—Neelam Taneja, Whiteville, North Carolina



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