Pistachio Pasta Salad Florentine
Yield
½ cup
Ingredients
6 ounces Rotini or shell macaroni
Salted water
Oregano dressing (recipe follows)
2 cups Fresh spinach, torn
1 cup Each chopped tomato and blanched pea pods
¼ cup Roasted/salted American pistachios, chopped
Black pepper to taste
Parmesan cheese to taste
Instructions
Cook rotini in boiling, salted water according to package directions; drain. Marinate hot rotini in Oregano Dressing; cool at room temperature. Combine with spinach, tomato, pea pods, pistachios and black pepper to taste. Sprinkle with Parmesan cheese.
