Pasta salad is winter food too! In this version, Swiss chard stems are thinly sliced and sizzled until crispy, while the leaves are wilted down in a hot pan. Lots of salty feta and olive oil-toasted pistachios keep things interesting, while a bit of sliced sage gives the whole dish a distinctly cold-weather feel.
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What you’ll need
Medium Pot with Lid
$155 At Amazon
Large Skillet
$74 At Amazon
Wooden Spoon
$7 At Amazon
Large Bowl
$18 At Amazon
Recipe information
Total Time
20 minutes
Yield
4 servings
Ingredients
10
1½
2
⅔
½
2
2
⅓
2
½
5
Preparation
Step 1
Cook 10 oz. ditalini or other small pasta in a medium pot of boiling salted water, stirring occasionally, until al dente, then drain.
Step 2
Meanwhile, remove ribs and stems from 2 bunches Swiss chard; slice very thinly. Coarsely chop leaves; set aside. Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Cook chard ribs and stems, stirring occasionally, until lightly crisped, about 4 minutes. Add ½ cup coarsely chopped raw pistachios and remaining ⅓ cup extra-virgin olive oil and cook, stirring often, until nuts are golden brown, about 1 minute. Add 2 Tbsp. thinly sliced sage; cook, stirring, until crisp, about 30 seconds. Remove pan from heat, add reserved chard leaves, and stir until wilted and combined.
Step 3
Pour chard mixture into a large bowl and stir in 2 garlic cloves, finely grated, ⅓ cup sherry vinegar or red wine vinegar, 2 Tbsp. coarsely chopped capers, ½ tsp. crushed red pepper flakes, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; season with freshly ground black pepper. Add pasta and toss to combine, then mix in 5 oz. feta, crumbled.
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