Swiss Chard Pasta Salad
Ingredients
The pasta
-
10
oz
ditalini or other small pasta
-
1½
tsp
kosher salt
The salad
-
2
bunches
Swiss chard
-
⅔
cup
extra-virgin olive oil
-
½
cup
coarsely chopped raw pistachios
-
2
Tbsp
thinly sliced sage
-
2
cloves
garlic
-
⅓
cup
sherry vinegar or red wine vinegar
-
2
Tbsp
coarsely chopped capers
-
½
tsp
crushed red pepper flakes
-
to taste
freshly ground pepper
-
5
oz
feta cheese
Instructions
- Cook the pasta in boiling salted water until al dente, then drain.
- Remove the ribs and stems from the Swiss chard, slice them thinly, and coarsely chop the leaves.
- Heat olive oil in a skillet and cook the chard ribs and stems until crisp.
- Add pistachios to the skillet and cook until golden brown, then add sage and cook until crisp.
- Remove from heat, add the chard leaves, and stir until wilted.
- In a large bowl, combine the chard mixture with garlic, vinegar, capers, red pepper flakes, and salt.
- Season with pepper, then add the pasta and toss to combine.
- Mix in the crumbled feta cheese.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
8g
Sodium
600mg
Cholesterol
15mg
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