This recipe is the last in the series of recipes I did with my dad after visiting the farmer’s market in Houston. As I said in a previous post, we went on a bit of a spree (and when I say “we” I really mean I with my dad supporting me because that’s just the kind of dad he is). One of the impulse purchases we made was some fresh spinach pasta. After much debate about what to do with it, we decided to make a bright spring pasta salad. To continue the goat milk yogurt-palooza that was happening in our kitchen that day, we dressed the pasta with a refreshing yogurt dressing. I’m a few days late to say it’s a perfect Easter meal, but hopefully there are many spring and summer brunches in your future that can star this beautiful salad.

In addition to some farmers market dino kale, we used the greens from the beets we used in the Farmers Market Beet Salad. No greens wasted in our house!

First, remove the stems from the greens and chop into small pieces.  Put on a large pot of boiling salted water and drop the greens in for about a minute or until wilted. I did take photos of this as it was happening, but technology sabotaged me yet again. Will exchange forgiveness for food.

Cook the pasta according to package instructions in a large pot of boiling salted water. We used fresh spinach pipette rigate, but any pasta could work. I’d recommend orechiette, penne rigate or fusilli. Any pasta with little ridges or crevices will be best because the dressing will soak in and really stick to the noodles.

Let the pasta cool.

While the pasta cooks, prepare the dressing. Grab that glorious goat milk yogurt again. For this recipe we’re doctoring it up with lemon juice, feta cheese, and greek seasoning. My dad gets his seasonings from Penzey’s Spices. Their greek seasoning is mostly a combination of garlic and oregano, so if you’re making the blend yourself combine garlic powder, dried oregano, salt and pepper.

To finish the dressing, finely chop one shallot and stir it in. Raw shallots can be pretty harsh, but soaking them in the dressing softens the flavor.

Check out Dad with the supreme knife skills.

Lastly, we added some of the beautiful farmers market carrots. Behold Dad again with the knife skills I wish I had. The consistency brings a tear to my eye.

This next step is tricky. Prepare yourself by taking a couple deep breathes or stretching a little. In a large bowl, mix everything together. Yes everything! Phew, I bet you’re exhausted from that extreme culinary exertion.

Let chill for 30 minutes before serving. You could eat it right away, but letting it sit in the fridge for even half an hour will let all the flavors really mesh together. If you’re lucky enough to be able to eat outside in the sunshine, please do so!

Spring Pasta Salad

Serves: 3-4

Level: Easy

Ingredients: 

1 lb pasta of choice

1 bunch dino or lacinato kale, stems removed and leaves roughly chopped

1 bunch beet greens, stems removed and leaves roughly chopped

2 carrots, diced

For the dressing:

1 cup goat milk yogurt

Juice of one lemon

2 T crumbled feta cheese

1 T greek seasoning

OR

1 t garlic powder

1 t oregano

1/2 t salt

1/2 t pepper

1 shallot, finely chopped

Bring a large pot of salted water to a boil. Drop the greens in and cook for 1 minute or until wilted. Drain and rinse with cool water. Refill the pot with salted water and bring it to a boil. Cook the pasta according to package instructions. Drain and cool.

While the pasta is cooking, combine the yogurt, lemon juice, shallot and seasoning in a bowl. Once the pasta is cool, combine pasta greens, carrots, and dressing. Chill for 30 minutes.

Serve outside and enjoy!