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
- In a large skillet, lightly toast the pine nuts in the butter; drain on paper towels & cool.
- Cook the alphabet pasta in boiling water, being careful not to overcook; drain & rinse in cold water.
- 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!