Pecan Pasta Salad

Russ Myers


A delightful luncheon salad, with pecans providing an added flavorsome texture.

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4 servings


10 Min


Stove Top


8 oz. rigatoni pasta
1/4 C. Italian or Greek dressing
2 Tbs. olive oil
1/2 C. sweet onion, chopped
1 clove garlic, minced
5 oz. baby spinach
1 C. ricotta cheese (may substitute cottage cheese)
1/2 tsp. kosher salt
freshly ground black pepper, to taste
1/2 C. toasted pecans

Directions Step-By-Step

Cook pasta in 2 quarts boiling, salted water until al dente, 7 to 8 minutes. Transfer pasta to a large bowl and toss with dressing. Keep warm. Heat olive oil in a skillet over medium-high heat. Sauté onions 3 to 4 minutes until they begin to become translucent. Add garlic and sauté 1 minute longer, stirring constantly. Add spinach to skillet and sauté until just beginning to wilt, 2 to 3 minutes. Combine with pasta and mix in ricotta cheese. Season with salt and pepper. Top with toasted pecans.

About this Recipe

Course/Dish: Pasta Salads
Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, Heirloom