pecan pasta salad

Name: Pecan Pasta Salad
Prep time: 10 min
Yield: 4
Cuisine: American
Ingredients: 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

(2 RATINGS)

20 Pinches 2 Photos

Russ Myers

Necedah, WI

Updated on Oct 6, 2012

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

Rate

prep time 10 Min

cook time

method Stove Top

yield 4 servings

Ingredients

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

How To Make pecan pasta salad

Step 1

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.
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