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Swiss Chard Pasta Salad
Swiss chard, bitsy ditalini, salty feta, toasted pistachios, and sage take your average pasta salad into winter territory.
👥 4 Servings👤 Kendra Vaculin📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
Cook 10 oz. ditalini or other small pasta in a medium pot of boiling salted water, stirring occasionally, until al dente, then drain.
. ditalini or other small pasta10 oz
2
Meanwhile, remove ribs and stems from 2 bunches Swiss chard; slice very thinly. Coarsely chop leaves; set aside. Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Cook chard ribs and stems, stirring occasionally, until lightly crisped, about ⏱️ 4 minutes. Add ½ cup coarsely chopped raw pistachios and remaining ⅓ cup extra-virgin olive oil and cook, stirring often, until nuts are golden brown, about ⏱️ 1 minute. Add 2 Tbsp. thinly sliced sage; cook, stirring, until crisp, about ⏱️ 30 seconds. Remove pan from heat, add reserved chard leaves, and stir until wilted and combined.
bunches Swiss chard2. thinly sliced sage2 Tbsp
3
Pour chard mixture into a large bowl and stir in 2 garlic cloves, finely grated, ⅓ cup sherry vinegar or red wine vinegar, 2 Tbsp. coarsely chopped capers, ½ tsp. crushed red pepper flakes, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; season with freshly ground black pepper. Add pasta and toss to combine, then mix in 5 oz. feta, crumbled.
. coarsely chopped capers2 Tbsp. feta, crumbled5 oz
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