Posted on 3 Comments

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.



  • 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


  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.


  • 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!


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Posted on 3 Comments

3 thoughts on “Pine Nut Salad

  1. Thanks so much for posting this. I’ll pick up the ingredients I need tomorrow to make it. It sounds so yummy.

    1. My pleasure 🙂 Hope you love it!

  2. […] was the week I made this delicious Pinenut salad…definitely a keeper […]

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