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There is no end to good pasta salad one can have at their fingertips. I've been making some version of this salad for so many years and it has versions for each season. The keys for me are: majority vegetables, great condiment for seasoning, and pasta with great texture to serve cold. From there I add a little cheese, a little extra kick of something like lemon or lavender, and voila!
2 packed cups of baby spinach leaves (about half of a 5oz container)
Toss the pasta, broccoli, peas, spinach, and pesto together to season evenly.
I love ricotta salata for its semi-firm, fresh, milky flavor. It goes really well in cold salad but parmesan cheese would work great in the salad above too.
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