Why You’ll Love This Recipe

Fresh and Flavorful: The combination of fresh herbs, baby spinach, and spring onions creates a refreshing and aromatic taste.
Visually Stunning: Edible flowers add a pop of color, making this salad as beautiful as it is delicious.
Versatile: Easily adaptable to vegan or vegetarian diets by omitting or substituting the cheese.
Quick and Easy: With simple preparation, this salad comes together in just about 20 minutes.

Ingredients

360 g fusilli pasta (12-13 oz) or other short pasta
100 g baby spinach leaves (3.5 oz)
2-3 spring onions
1 handful fresh parsley
1-2 sprigs fresh mint
1 sprig fresh marjoram
50 g pine nuts (2 oz), toasted
50 g Parmigiano cheese flakes (omit for vegan version; strict vegetarians should use a vegetarian cheese)
Extra virgin olive oil, as required
Salt, to taste
Black pepper, to taste
Edible flowers, as desired

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pasta and Spring Onions
- Clean the spring onions, removing the top green parts.
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
- Five minutes before the pasta is done, add the spring onions to the pot.
- Reserve a small amount of pasta cooking water, then drain the pasta and spring onions. Rinse under cold water to cool.
- Place the pasta in a bowl, drizzle with 2 tablespoons of olive oil, and mix well.
Make the Sauce
- While the pasta cooks, wash and dry the parsley, marjoram, mint, and spinach leaves.
- Toast the pine nuts in a non-stick frying pan for 1-2 minutes.
- In a blender, combine the herbs and half of the spinach with some olive oil; pulse a few times.
- Add the blanched spring onions and a bit more olive oil; pulse again.
- Add half of the toasted pine nuts, salt, and pepper to taste; pulse until combined. If the sauce is too dry, add more olive oil or a splash of the reserved pasta cooking water.
Assemble the Salad
- Mix the sauce into the cooled pasta.
- Add the remaining pine nuts, spinach leaves, and Parmigiano cheese flakes.
- Toss gently to combine.
- Garnish with edible flowers before serving.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Variations

Protein Addition: Incorporate grilled chicken, shrimp, or chickpeas for added protein.
Cheese Alternatives: Use feta or goat cheese instead of Parmigiano for a different flavor profile.
Herb Substitutions: Experiment with basil, cilantro, or dill to suit your taste preferences.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: This salad is best enjoyed cold or at room temperature. If desired, gently reheat in a skillet over low heat until warmed through.

FAQs

What types of edible flowers can I use in this salad?

Common edible flowers include pansies, nasturtiums, violets, and marigolds. Ensure they are pesticide-free and safe for consumption.

Can I make this salad vegan?

Yes, simply omit the Parmigiano cheese or substitute it with a vegan cheese alternative.

How far in advance can I prepare this salad?

You can prepare it up to a day in advance. Add the edible flowers just before serving to maintain their freshness.

What other pasta shapes work well in this salad?

Short pasta shapes like penne, rotini, or farfalle are suitable alternatives to fusilli.

Can I use dried herbs instead of fresh ones?

Fresh herbs are recommended for optimal flavor, but if unavailable, use dried herbs sparingly, as they are more concentrated.

How should I toast the pine nuts?

Toast pine nuts in a dry, non-stick frying pan over medium heat for 1-2 minutes, stirring frequently until golden brown.

Is it necessary to blanch the spring onions?

Blanching softens the spring onions, providing a milder flavor that complements the salad.

Green Pasta Salad with Edible Flowers

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Author: Julia
Total Time: 20 minutes
Yield: 4 servings
Diet: Vegan

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Description

This vibrant Green Pasta Salad with Edible Flowers is a fresh and visually stunning dish perfect for spring and summer gatherings. Made with fusilli pasta, fresh herbs, spinach, and a creamy herb sauce, this salad is both flavorful and easy to make. Topped with edible flowers for a beautiful finish, it’s a perfect light dish or side to complement any meal.

Instructions

Prepare the Pasta and Spring Onions:
- Clean and trim the spring onions, removing the top green parts.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. About 5 minutes before the pasta is done, add the spring onions to the pot.
- Reserve a small amount of pasta cooking water, then drain the pasta and spring onions. Rinse under cold water to cool.
- Place the pasta in a bowl, drizzle with 2 tablespoons of olive oil, and mix well.
Make the Sauce:
- While the pasta cooks, wash and dry the parsley, marjoram, mint, and spinach leaves.
- Toast the pine nuts in a dry pan for 1-2 minutes until golden brown.
- In a blender, combine half of the spinach, fresh herbs, and some olive oil. Pulse a few times.
- Add the blanched spring onions and a bit more olive oil. Pulse again.
- Add half of the toasted pine nuts, salt, and pepper, and blend until combined. If needed, add more olive oil or reserved pasta water for a smoother consistency.
Assemble the Salad:
- Mix the sauce into the cooled pasta.
- Add the remaining pine nuts, spinach leaves, and Parmigiano cheese flakes.
- Toss gently to combine.
- Garnish with edible flowers before serving.

Notes

Protein Addition: Add grilled chicken, shrimp, or chickpeas for extra protein.
Cheese Alternatives: Swap Parmigiano with feta or goat cheese for a different flavor.
Herb Substitutions: Experiment with basil, cilantro, or dill to suit your taste.
Pasta Shapes: Penne, rotini, or farfalle work well in this salad.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Boiling
Cuisine: Mediterranean