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Spinach, Pine Nut & Parmesan Pasta Salad

Author Cathy Trochelman


  • 1 lb. orecchiette pasta
  • 3 oz. fresh spinach
  • c. pine nuts
  • ½ c. shredded Parmesan cheese
  • 1 c. oil & vinegar dressing bottled or homemade
  • juice of 2 lemons
  • fresh ground sea salt and pepper to taste


  1. Cook pasta according to package instructions.
  2. Drain and rinse with cold water. Let cool to room temperature.
  3. Stir in fresh spinach, pine nuts, Parmesan cheese, dressing, and lemon juice.
  4. Top with salt and pepper to taste.