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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.