Pine Nut Salad

Libby saw this salad in my Flickr photostream last week and requested the recipe, and since it’s been entirely too long around here, recipe-wise, I am gladly typing it up and sharing it right now.

I found this salad years ago in one of my old favorite books, Vineyard Seasons by Susan Branch (used copies can be had for a steal on Amazon, it seems).  I have made some changes to it over the years to suit my family’s personal tastes, and it has become a Summer staple around here.  It’s a great take-along for potlucks, and a scoop of it goes nicely next to a grilled hamburger and an ear of corn.

Ingredients

• 6 ounces Pine Nuts
• 1 tablespoon Butter
• 12 ounces (1 box) Alphabet Pasta
• 1 tablespoon Dried Oregano
• 1/2 cup Green Onions, thinly sliced
• 1 Green Bell Pepper, chopped
• 1 Red Bell Pepper, chopped
• 1/4 cup Lemon Juice
• 1/4 cup Olive Oil
• Freshly Ground Pepper, to taste
• Grated Parmesan Cheese, to taste

Directions

1. In a large skillet, lightly toast the pine nuts in the butter; drain on paper towels & cool.
2. Cook the alphabet pasta in boiling water, being careful not to overcook; drain & rinse in cold water.
3. Very gently, mix together all ingredients; cover & chill.

Notes

• It’s best to let the flavors mesh for at least an hour, even overnight, in the fridge before serving.
• I have been known to use differently-shaped pasta, or to add chopped carrots and/or celery in place of one of the peppers.

Yield: Ten 1-cup servings
WW Points: 6.8 per serving

Although I’ve never done it myself, I should think this salad would be a nice choice for a picnic, not being mayonnaise-based, and all.  Enjoy!