A delicious pasta salad that goes wellwith any meal. Give it a try!
Recipe: Pasta Salad Florentine
6 ounces small tube-shaped pasta*
2 cups (2 ounces) torn fresh spinach
2 cups (11 ounces) halved cherry tomatoes
1 1/2 cups (10-ounce package) frozen peas, placed in sieve andthawed with hot running water
1/2 cup shelled California pistachios
Dressing (recipe follows)
Makes 4 (2-cup) servings.
* For example, penne, mostaccioli, rigatoni.
Dressing:Combine 2 tablespoons honey, 2 1/2 tablespoons Dijon mustard,3 tablespoons red wine vinegar, 1 egg white, 1 1/2 teaspoonsdried oregano (crumbled) and 1/2 teaspoon garlic powder. Makes1/2 cup.
Recipe and photograph provided courtesyof the California Pistachio Commission.
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