Warm Pasta Salad With Spinach And Fresh Mint Print recipe & shopping list |
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Submitted by: Krissy Fulton
The salad can be completely prepared 4 to 6 hours ahead. Chill, covered. Bring to room temperature before serving and toss with a bit more olive oil to refresh or gently reheat in a microwave.
Directions |
Ingredients
Step 1
Bring a large pot of water to a boil. Add the spinach leaves and cook, in two batches if necessary, until wilted, about 1 minute. Remove the leaves with a slotted spoon and transfer to a sieve to drain.
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Ingredients
Step 2
Return the water to a rolling boil, salt to taste and add pasta. Return to a boil. Cook, uncovered and stirring a few times, until al dente, according to the package directions. Drain the pasta and briefly rinse under cold water.
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Ingredients
Step 3
While pasta is cooking, combine the onion, garlic, lemon juice, 1/4 teaspoon salt, and pepper for the dressing in a small bowl and set aside (this will take the sting from the onion.)
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Ingredients
Step 4
When the spinach is cool enough to handle, coarsely chop the leaves and stems (you should have about 2 cups) Place the spinach, olives, and 1/4 cup of the mint in a large serving bowl. Add the drained pasta.
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Ingredients
Step 5
To finish, slowly pour the olive oil into the center of the bowl with the dressing while beating vigorously with a fork to emulsify (don't let the onion bother you) Drizzle the dressing over the pasta salad and toss to combine. Taste and adjust for salt and pepper. Garnish with the remaining 2 tablespoons mint and serve warm or at room temperature.
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