Pistachio and Pasta Salad

  • Yield: 4 to 6 servings


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