We have a delicious guest post from Suzanne of Bebehblog. It is pasta salad too, which I am ridiculously excited about. This entire blog was inspired by an idea to think of as many different pasta salads as possible, but I broadened the scope because my husband hates pasta salad. In a delightful twist, Suzanne’s husband hates soup. So, together they form the very antithesis of this blog. Awesome! Now, on to the recipe.
My husband hates soup. And salad. And pretty much any food that is quick, easy and delicious so I’m constantly on the hunt for recipes that are not ground-beef based. I have no idea how I tricked him into eating this pasta salad but he officially LOVES it and requests it all the time. I make it for potlucks and cookouts all the time – just make sure you don’t accidentally kill anyone who’s allergic to pine nuts.
1 pound bow-tie pasta
I lemon, peel grated and juiced
About ½ cup olive oil
1 red bell pepper, chopped
A couple handfuls greens (spinach, baby greens, arugula, whatever)
4 hard boiled eggs, chopped up
½ cup grated parmesean
½ cup pine nuts, toasted*
½ cup chopped fresh dill
- Cook pasta according to directions on the box, drain and rinse under cool water.
- In a small bowl, mix lemon peel, lemon juice, 1/3 cup olive oil and a little salt and pepper to make the dressing.
- Combine bell pepper, greens, eggs, cheese, nuts and dill in a large bowl. Add pasta and toss.
- Pour dressing over salad and mix well. Add more olive oil if it seems a little dry. Eat.
*I toast the pine nuts by tossing them in a small skillet for a few minutes on medium heat. Just shake them around a few times until they get a little brown.