Quick & Easy Recipe
Summer is in full swing, and you know what that means? Endless opportunities for delicious salads! I’m talking about those fresh, vibrant salads packed with flavor and nutrients, perfect for picnics, potlucks, or simply a satisfying lunch. Today, we’re diving into the world of a classic Italian pasta salad recipe, one that’s both vibrant and easy to make—the spinach pasta salad with pine nuts.
It’s not just about the ingredients; it’s about how you put them together. This recipe takes advantage of fresh, seasonal vegetables like spinach and bright summer squash for a burst of flavor. But what really elevates this dish is the nutty crunch from toasted pine nuts. The combination creates a symphony of textures and flavors that’ll make your taste buds sing.
Building Your Perfect Salad
Let’s break down the process, shall we?
First, gather all your ingredients. You’ll need:
- 1 cup of cooked pasta (any shape will work!)
- 5 ounces fresh spinach, washed and chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Cooking the Pasta
There’s a lot of variety when it comes to pasta types. For this recipe, I suggest using your favorite kind—just make sure it’s cooked al dente! This ensures that each bite has a satisfying chewiness.
The Flavorful Dressing
Now for the dressing! A simple vinaigrette is all you need here – it’ll bring all those flavors together. Whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined. Don’t be afraid to experiment with different seasonings; a little garlic powder or red pepper flakes can add extra dimension.
The Perfect Crunch
Pine nuts are the magic ingredient here. They’re not just a flavor enhancer—they also provide a satisfying crunch that elevates this salad to a whole new level. Toasting the pine nuts is key, as it adds a nutty aroma and texture.
To toast the pine nuts, simply spread them out on a baking sheet and bake at 350 degrees Fahrenheit for about 5 minutes until they start to smell fragrant and have a light golden color. Remember, you want them toasted but not burnt; we don’t want smoke!
The Spinach Symphony
With the pasta cooked, spinach added, and pine nuts toasted, it’s time for the grand finale: assembling our salad. Combine all the ingredients in a large bowl. Toss the mixture with your dressing until they’re evenly coated.
A word of advice—don’t be afraid to get creative! This salad is highly adaptable. Feel free to add different veggies like cucumbers, bell peppers or even roasted chickpeas for additional texture and flavor.
Serving Suggestions & More
This pasta salad is best enjoyed fresh, but you can store it in an airtight container in the refrigerator for up to three days. But trust me, when you’re ready to eat it, there will likely be no leftovers!
Here are some ideas: Serve this as a side dish to grilled meats or fish; pack it for your next potluck or picnic; enjoy it cold on its own for a light lunch. This versatile recipe is sure to become your go-to for all those summer days when you crave something fresh, flavorful, and satisfying.
And if you’re feeling adventurous, try adding some crumbled feta cheese for a tangier flavor or even some dried oregano or basil for extra depth. The possibilities are endless!
