PARTNER POST: May 26 is National Pinot Grigio Day. We’re celebrating with Cavit Wines by sharing refreshing spring and summer recipes that pair perfectly with Pinot Grigio.
Perfect for easy summer entertaining, this pasta salad is tossed with a citrus vinaigrette, toasted pine nuts, and more to pair with refreshing Pinot Grigio.
I love wine. It is my drink of choice for celebrating the arrival of the weekend and what I prefer to sip on for date night. I know a lot of people think of wine as a fancier type of beverage, but there are also “easy to drink” varieties that pair just as well with pearls and linen napkins for special occasions as they do with a t-shirt and shorts for a backyard summer barbecue.
Cavit Wines is ready to celebrate summer by kicking things off with a new holiday that I’m more than happy to take part in: National Pinot Grigio Day! May 26 will mark the first official holiday appreciating this light, refreshing wine, but the admiration should definitely not end there as it makes a perfect pairing for so many summer dishes. 
I’m quite fond of the crisp, citrus and green apple flavors, especially in the hot summer months! Nine times out of ten, you’ll find white wine in my glass, but as the temperature rises, those odds of that being true increase since it’s so nice to have something chilled to help you cool down.
And speaking of cooling down, I’m all about this summery pasta salad right now.
Bow tie pasta houses a variety of flavorful little gems like chopped Kalamata olives, feta, toasted pine nuts and spinach “confetti”, and is tossed with a zesty citrusy vinaigrette. It’s a great make ahead pasta dish to bring along to casual summer gatherings, but is elegant enough to serve to company if you’re looking to impress. Paired with Cavit Pinot Grigio, all the flavors of the season really shine through and complement the fruity aroma and flavors of the wine.
No need to get gussied up for this gathering; just kick back, relax and pour yourself a glass of Pinot Grigio… the rest of the fun will take care of itself!
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National Pinot Grigio Day: Spinach, Olive, and Feta Pasta Salad with Spinach
- Total Time: 25 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
A bright, fresh pasta salad perfect for summer. Citrus vinaigrette and toasted pine nuts add extra flavor.
Ingredients
- 227 g (8 oz) bow tie pasta {farfalle}
- 1 1/2 cups (355 ml) fresh chopped spinach
- 1/3 cup (80 ml) chopped kalamata olives
- 1/3 cup (80 ml) feta cheese
- 1/4 cup (60 ml) lightly toasted pine nuts
- 1/3 cup (80 ml) olive oil
- 1 teaspoon grated orange zest
- 1 tablespoon fresh orange juice
- 2 tablespoons white balsamic vinegar or white wine vinegar
- 1 small clove garlic (grated or minced)
Instructions
- Bring a large pot of salted water to a boil. Cook the farfalle until al dente according to package directions. Drain, rinse under cold water, and transfer to a large bowl.
- Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan often, until lightly golden. Remove from heat immediately to prevent burning.
- Make the citrus vinaigrette: in a small bowl, whisk together the olive oil, grated orange zest, orange juice, white balsamic vinegar, and minced garlic until emulsified. Season with a pinch of salt and pepper.
- Add the chopped spinach, sliced kalamata olives, and crumbled feta to the bowl with the pasta. Pour the vinaigrette over everything and toss gently to combine.
- Scatter the toasted pine nuts on top. Serve at room temperature or chilled. This salad holds up well for potlucks and can be made a few hours ahead.
Notes
- For a richer flavor, use a good quality extra virgin olive oil for the vinaigrette.
- If you don’t have pine nuts, substitute with toasted slivered almonds or walnuts.
- To prevent the pasta salad from becoming soggy, add the dressing just before serving or store the dressing separately and toss right before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 50
- Fiber: 4
- Protein: 10
- Cholesterol: 10
Frequently Asked Questions
What type of pasta works best for this salad?
Bow tie pasta is recommended for this recipe as it holds the vinaigrette and other ingredients well.
How do I toast the pine nuts for the salad?
Toast the pine nuts in a dry skillet over medium heat, stirring frequently until they are golden brown and fragrant.
Can I substitute other greens for spinach in this pasta salad?
Yes, you can use arugula or kale as alternatives, but keep in mind the flavor and texture will change slightly.
