Swiss Chard Pasta Salad
, 20 min, 4 servings
A warm pasta salad with wilted Swiss chard, crispy sage and pistachios, dressed in sherry vinegar and finished with feta.
| prepBring a medium pot of salted water to a boil | ||||||||
| 10 oz. / 280 g ditalini or other small pasta | Cook pasta until al dente, drain | Add pasta, toss to combine | Mix in feta | |||||
| 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt (for cooking pasta) | ||||||||
| 2 bunches Swiss chard, ribs and stems sliced thinly, leaves coarsely chopped | Cook chard ribs & stems in oil 4 min | Add pistachios, cook 1 min until golden | Add sage, cook 30 sec until crisp | Remove from heat, stir in chard leaves | Transfer to bowl, add garlic & vinegar | Stir in capers, red pepper, salt & pepper | ||
| 160 ml extra-virgin olive oil (for cooking chard) | ||||||||
| 60 g coarsely chopped raw pistachios | ||||||||
| 2 Tbsp. thinly sliced sage | ||||||||
| Chard leaves (reserved from step 2) | ||||||||
| 2 garlic cloves, finely grated | ||||||||
| 80 ml sherry vinegar or red wine vinegar | ||||||||
| 2 Tbsp. coarsely chopped capers | ||||||||
| ½ tsp. crushed red pepper flakes | ||||||||
| 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt (for dressing) | ||||||||
| Freshly ground black pepper | ||||||||
| 5 oz. / 140 g feta, crumbled | ||||||||
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