Swiss Chard Tiny Pasta Salad
Well, I had quite the week–in the best way possible. Last post, I mentioned embarking on a cross-country roadtrip with Kyle, which we tackled in record time. Two-and-a-half days to travel from Potomac to Bozeman with overnights in Rockford, IL and Bismarck, ND. We listened to lots of music, everything from Maggie Rogers to Lil Yachty ; went through a bunch of episodes of the podcast Murder with My Husband; and listened to Stanley Tucci’s What I Ate in One Year. But more than anything else during our 800 mile days, we enjoyed each other’s company in a way that I think only possible when you are well aware that the time you are sharing is precious. It was a gift to take this trip with my 22 year old son as he heads off on a new adventure with nothing but possibility before him. The icing on the cake was spending a bonus five days with my parents. No agenda just lots of rummikub, football and food.
Cooking for my dad is always a challenge. He’ll say that he’s “easy” but “easy” translates to “pasta.” I figured that with limited time, I wouldn’t try to challenge the status quo, so pasta it would be. It didn’t hurt that there was a recipe sitting in my in box for a vegetarian pasta salad that had piqued my interest.
I love a pasta salad but have always thought of it as summer food. Generously dressed noodles with red ripe tomatoes, basil and maybe some mozzarella cheese. Delicious served at room temperature; perfect for a picnic or a day at the beach. Buy why not a winter pasta salad? With a vegetable like Swiss chard standing in for summer’s bounty, capers and sun-dried tomatoes lending a pop of flavor, briny feta and some buttery pistachios…are you hungry yet?
This recipe is based on Mostly Chard Tiny Pasta Salad from Bon Appétit. It’s great served warm or at room temperature and is the perfect leftover to enjoy for lunch throughout the week. And speaking of the week, this week it’s back to work and the holiday bustle for me but I am grateful for the memories. Enjoy!
Swiss Chard Tiny Pasta Salad
Ingredients
- 1 lb ditalini pasta
- 1 tsp kosher salt plus more, to taste
- 2 buches Swiss chard
- 2/3 c extra-virgin olive oil divided
- 2 cloves garlic finely chopped
- 1/2 c coarsely chopped raw pistachios
- 2 Tbls thinly sliced sage
- 1/3 c sherry vinegar or red wine vinegar
- 2 Tbls coarsely chopped capers
- 1/2 c sun-dried tomatoes coarsely chopped
- 1/2 tsp crushed red pepper flakes
- Freshly ground pepper
- 5 oz crumbled feta
Instructions
- Cook pasta in a medium pot of boiling salted water, stirring occasionally, until al dente, then drain.
- Meanwhile, remove ribs and stems from chard; slice very thinly. Set aside.
- Coarsely chop leaves; set aside.
- Heat 1/3 c olive oil in a large skillet over medium-high. Cook chard ribs and stems, stirring occasionally, until lightly crisped, about 4 minutes. Add garlic, pistachios and remaining 1/3 c olive oil and cook, stirring often, until nuts are golden brown and garlic is softened, about 3 minutes.
- Add sage; cook, stirring, until crisp, about 30 seconds. Remove pan from heat, add reserved chard leaves, and stir until wilted and combined.
- To the chard mixture, stir in vinegar, capers, sun-dried tomatoes, red pepper flakes, salt and pepper. Add pasta, feta and toss to combine before serving.