New This Month

Pasta Verde


A medley of greens -- zucchini, snap peas, baby spinach, scallions -- combines with a simple mustard vinaigrette to create this appealing pasta salad.

  • Prep:
  • Total Time:
  • Servings: 4


Source: Martha Stewart Living, May 2003


  • 1 pound gemelli, or other short pasta

For the Vinaigrette

  • 2 tablespoons grainy mustard
  • 2 tablespoons white-wine or sherry vinegar
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper

For the Add-Ins

  • 1 sweet onion, halved lengthwise, then cut crosswise 1/4 inch thick
  • 2 small zucchinis, halved lengthwise, then cut crosswise 1/4 inch thick
  • 8 ounces snap peas, tough strings removed
  • 3 ounces baby spinach, (or 1 bunch regular spinach, stems trimmed and leaves coarsely chopped)
  • 1 small bunch scallions, thinly sliced (about 1/2 cup)
  • 1/4 cup packed fresh basil leaves, cut into very thin strips


  1. In a medium bowl whisk together mustard and vinegar. While whisking, slowly drizzle in 1/4 cup oil until emulsified. Season with salt and pepper. Set aside. Cook pasta in a large pot of boiling salted water until al dente according to package instructions, about 8 minutes. Drain; return to pot. Set aside.

  2. Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onion; cook until just softened, about 4 minutes. Add zucchini; cook, stirring, until tender, about 4 minutes. Add snap peas and spinach; cook, stirring, until bright green, about 2 minutes. Remove from heat; stir in scallions and basil. Add to pasta along with vinaigrette; toss. Serve warm or at room temperature.

Reviews Add a comment

  • jamesdalton
    13 JUN, 2013
    Made this last night for dinner and it was so great. My fiance really enjoyed and I think I can add this to my cooking repertoire thebestestever
  • lizziej78
    30 JUN, 2008
    I have the recipe which I got out of the magazine- it's 2 Tbs in the magazine. Love this recipe- will make more vinagraitte next time.
  • Control
    14 JUN, 2008
    2 quarts of mustard, ha.. that has to be 2 teaspoons
  • bljames
    23 MAY, 2008
    your kidding right? two quarts of grainy mustard? Is that supposed to be tablespoons maybe, or teaspoons? help me out here this sounds sort of good and I would like to try it but I don't think I like mustard that much!