I really love a salad, and my husband really loves pasta, so this recipe is a nice mix of the two! For myself, I put more greens under the pasta, and for him it’s more of the pasta.
This is a great spring or summer recipe when you want something lighter with more veggies. It is served cold or room temperature too which is nice in warmer weather.
for the pesto & pasta:
- 6 cups of cooked pasta (any shape works)
- 1 cup of fresh flat leaf parsley
- 1/3 cup of fresh mint
- 1/4 cup of olive oil
- 1/4 cup of toasted pine nuts
salt & fresh ground pepper
For the pesto:
Place all of the above ingredients (except the cooked pasta), in a food processor. Blend until finely chopped.
Put the pasta in a medium bowl and toss the mint / parsley pesto gently into it.
for the vegetables:
- snow peas cut into pieces (lightly blanched first, then put in an ice bath to retain their green color & crunch)
- cherry tomatoes (cut in quarters)
- 1 cup of cucumber (sliced and quartered)
- 1/4 cup of feta crumbles
- 1/4 cup of sliced purple cabbage (chopped into pieces)
For the salad:
4 cups of greens (I used watercress, but any greens you prefer will work)
- a few TB. of toasted pine nuts
- a few TB. of feta crumbles
- the reserved cut veggies
- olive oil & lemon (or white wine vinegar)
Prepare the vegetables by cooking the snow peas and then chopping everything. Next, stir them all into the bowl with the cooked pasta and pesto. (reserve a bit for embellishing the top of the salad bowls).
Make a bed of greens on a large platter, then add large spoonfuls of the pasta salad over the greens. Top this with some of the feta crumbles, pine nuts and the extra reserved veggies. Drizzle some extra oil over the whole salad and add a squeeze of lemon or a few shakes of white wine vinegar. Add a salt & pepper to taste.
Divide into individual bowls.
Serve & enjoy!