Pasta Verde

Prep Time:
20 mins
Total Time:
40 mins

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


  • 1 pound gemelli, or other short pasta

For the Vinaigrette

  • 2 tablespoons grainy mustard

  • 2 tablespoons white-wine or sherry vinegar

  • ¼ 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 ¼ inch thick

  • 2 small zucchinis, halved lengthwise, then cut crosswise ¼ 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 ½ cup)

  • ¼ 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.

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