Pasta Salad With Rapini And Walnuts

If you are craving a creamy and crunchy dish to enjoy this summer, look no further. Take a look at this step-by-step Pasta Salad With Rapini And Walnuts recipe and get inspired to try something new and nutty for a change.

  • 1 cup uncooked small pasta (such as Israeli couscous, peperini, tubetti, or orzo)
  • Drizzle olive oil

  • 2 cups chopped rapini or dandelion greens (about 1/4 bunch)

  • 2 tbsp fresh mint leaves, coarsely chopped
  • Dressing
  • 1/2 cup fresh orange juice

  • 1/ 4 cup toasted chopped walnuts (plus more for garnish)

  • 1/ 4 cup crumbled feta cheese (plus more for garnish)

  • 1 tbsp rice vinegar (or white wine vinegar)
  • 2 tbsp olive oil
Black pepper and salt to taste
Directions Yield:  Makes about 4 cups or 4 to 6 side salad servings.
  1. Cook pasta according to package instructions. Drain and toss with olive oil. Set aside.
  2. To prepare rapini, use both the stalks and leaves (if using dandelion greens, cut off the tough bottom stalks and discard). Wash the rapini and chop into small pieces. The stalk pieces should be 1/4” long. Place a pot over medium heat and add rapini by cupfuls, stirring, adding more greens as they cook down. The water clinging to the washed leaves should be enough to cook with, but if the rapini begins to dry or scorch on the sides of the pot, stir in a spoonful of water. Cook until the leaves are soft and the stalks are tender. Set aside.
  3. To make the dressing, use a small food processor to puree orange juice, walnuts, feta cheese and rice vinegar until smooth. Add the olive oil
 in two additions, pulsing between additions to thicken. Season the dressing to taste with salt and pepper.
  4. Toss pasta, rapini and dressing together. Transfer to a serving bowl. Just before serving, garnish with additional feta, walnuts and
 fresh mint. Serve at room temperature or chilled.


Recipe by:
Jennifer Low
Nina Teixeira
House & Home May 2006