Warm Pasta Salad with Spinach and Fresh Mint
- 1 bunch fresh spinach with stems (about ¾ pound; see sidebar);
- ½ pound short-cut whole wheat or whole grain pasta such as penne;
- ½ small red onion, cut into ¼-inch dice (about ½ cup);
- 1 or 2 cloves garlic, minced;
- 1½ tablespoons freshly squeezed lemon juice;
- ¼ teaspoon fine sea salt, plus more for the pasta water;
- ¼ teaspoon freshly ground black pepper;
- ½ cup pitted, chopped oil-cured black olives (about 15);
- ¼ cup plus 2 tablespoons packed chopped fresh mint;
- 3 tablespoons extra-virgin olive oil.
Instructions:
Bring a large pot of water to a boil. Add the spinach leaves and cook, in two batches if necessary, until wilted, about 1 minute. Remove the leaves with a slotted spoon and transfer to a sieve to drain.
- Return the water to a rolling boil, salt to taste, and add the pasta. Return to a boil. Cook, uncovered and stirring a few times, until al dente, according to the package directions. Drain the pasta and briefly rinse under cold water.
- While the pasta is cooking, combine the onion, garlic, lemon juice, ¼ teaspoon salt, and pepper for the dressing in a small bowl and set aside (this will take the sting from the onion).
- When the spinach is cool enough to handle, coarsely chop the leaves and stems (you should have about 2 scant cups). Place the spinach, olives, and ¼ cup of the mint in a large serving bowl. Add the drained pasta.
- To finish, slowly pour the olive oil into the center of the bowl with the dressing while beating vigorously with a fork to emulsify (don’t let the onion bother you). Drizzle the dressing over the pasta salad and toss to combine. Taste and adjust for salt and pepper. Garnish with the remaining 2 tablespoons mint and serve warm or at room temperature.
- TO GET A HEAD START: The salad can be completely prepared 4 to 6 hours ahead. Chill, covered. Bring to room temperature before serving and toss with a bit more olive oil to refresh, or gently reheat in a microwave.
- TO MAKE IT A FEAST: Top the pasta salad with ½ cup crumbled Gorgonzola cheese, other mild blue cheese, or with shavings of Parmesan cheese.