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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mediterranean Pasta and Greens Salad (aka Pizza Salad) Recipe

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This recipe for Mediterranean Pasta and Greens Salad (aka Pizza Salad) is from The Hansen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salad:
10-12 oz dry penne pasta (I use whole wheat)
1/3 - 1/2 c sun-dried tomatoes (not oil-packed), thinly sliced lengthwise
1 (13-15 oz) can cannellini beans, rinsed and drained
1 can (approx. 14 oz) artichoke hearts (water-packed), drained and quartered
1/4 - 1/3 c kalamata olives, sliced
1/2 c Italian parsley, chopped
1/4 - 1/2 c crumbled feta cheese
1/4 - 1/2 c pine nuts, toasted (optional)
romaine, baby spinach, or preferred salad greens

Dressing:
1/4 c red-wine vinegar
2 T Dijon mustard
1/8 - 1/4 cup olive oil (omit if using oil-packed artichokes or tomatoes)
1 - 2 tsp sweetener (honey, agave, stevia, sugar, etc.) to taste
1 T water
Directions:
Directions:
1. In a large saucepan of boiling water, cook pasta until 1 minute short of al dente. Add sun-dried tomatoes and cook until tomatoes are tender and pasta is al dente, about 1 minute more. Drain pasta and tomatoes, rinse under cold water, and drain again; transfer to a large bowl. Add beans, artichokes, olives, parsley, and feta.

2. Make dressing by whisking together vinegar, oil, mustard, water, sweetener, and black pepper. Pour over pasta mixture and toss to combine. Gently toss with greens just prior to serving or serve by plating individual servings of greens and topping with pasta mixture. Garnish with toasted pine nuts if desired.

 

 

 

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