Tag Archives: Oregano

These are Salad Days

Last night I made the most yummy-licious salad I’ve had for a lonnnng time.  Recipe below (with my changes in red…there’s ALWAYS changes!).

Preparation time: 20 minutes  |  Total cooking time: 12 minutes  |  Serves 4-6

500 g  farfalle (butterfly pasta) or any one-bite pasta
2-1/2  spring onions
60 g (2 oz) sun-dried tomatoes, cut into strips (and left to soak in a boiling water bath for a few seconds, just to pump them up a bit)
500 g  fresh spinach, shredded
4 tablespoons pine nuts (I added more and toasted them first)
1 tablespoon chopped fresh oregano (meh, I just used 1/2 T dried oregano –who has fresh oregano on hand?!)
Grape tomatoes and slivers of parmesan to top the salad.


1/4 cup  olive oil
1 teaspoon chopped fresh chilli (I don’t typically have fresh ones lying around, so I just sprinkled in chili powder until I was happy with it –maybe 1/4 teaspoon
1 clove garlic, crushed (since it’s going in fresh I used a medium one crushed in a garlic press)
salt and pepper

  1. Add the pasta to a large pan of rapidly boiling water and cook until just tender. Drain and rinse well under cold water. Transfer to large salad bowl.
  2. Trim the spring onions and chop finely. Add to the pasta with the tomatoes, spinach, pine nuts and oregano.
  3. To make Dressing: Combine the oil , chili powder and garlic, salt and pepper in a small screw-top bottle and shake until well combined. Pour the dressing over the top of the salad; toss well and serve immediately. (Leftovers went in the fridge for one day and it was still delicious!)
Today I made a two-bean salad with corn and cilantro. 
I also made more of my absolute favourite dressings with tahini that I use as a dip or in a spinach salad. I will write out and post soon.

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