Skip to main content

Pasta & potato salads

Spring Greens Pasta Salad
12 oz Rotini pasta
1 each Red bell pepper
1 each Yellow bell pepper
3 tablespoon Extra virgin olive oil
2 tablespoon Freshly squeezed lemon juice
1 tablespoon Red wine vinegar
1/2 teaspoon Salt
1 cup Hannaford Baby Arugula, roughly chopped into 1/2-inch pieces
1 1/2 cup Fresh watercress, chopped, stems removed
1 1/2 cup Feta cheese, crumbled
1/3 cup Pine nuts
1/4 teaspoon Black pepper, freshly ground
+ Add to Shopping List
Spring Greens Pasta Salad

Spring Greens Pasta Salad

Spring Greens Pasta Salad
  • Servings:Serves 4
  • Prep Time:25 minutes
  • Cook Time:20 minutes
1. In a large pot, bring 1 gallon water to a boil, sprinkle with 4 tsp. salt, add pasta, and cook according to package directions. Drain, and then run cold water over pasta until it's cool. Shake strainer several times to remove excess water. Set aside.
2. While waiting for pasta water to boil, preheat broiler and prepare roasted peppers. Cut peppers in half and remove stems and seeds. Line a baking pan with foil and spray with cooking spray. Place pepper halves skin side up on pan and broil until skins are blackened, about 8 to 10 minutes. When peppers are mostly charred, remove from oven and cover loosely with foil for 10 minutes or until cool enough to handle. Peel off charred exterior, then rinse if necessary to remove any remaining blackened pieces. Dice peppers and set aside.
3. Make dressing in a large bowl. Whisk together olive oil, lemon juice, vinegar, and salt. Add cooled pasta to bowl of dressing with arugula, watercress, and reserved chopped peppers. Toss to distribute dressing thoroughly. Add feta, pine nuts, and black pepper and mix lightly. Serve immediately.
Source: Hannaford fresh Magazine, March - April 2008