The fourth of July is just about here and if you’re feeding a crowd this flavorful Bow-tie Pasta Spinach & Basil Salad, loaded with wilted spinach and fresh basil is just the thing. Spiked with salty goodness of prosciutto and complimented by the bite of toasted pine nuts, this veggie rich salad is a crowd pleaser.
Although I’m grain free not everyone in our family is. Our in town family count is now at 15 (with the new arrival of our son and family ♥) – out of that 15 only a few of us share in the paleo lifestyle. In addition to our family, there is often added family from all sides, so when preparing food for a crowd, I like to have something for everyone, which is why I created this grain free version for the rest of us to enjoy. (You should check it out!). When feeding a big crowd, especially assorted ages, variety is the name of the game. Thank goodness our get togethers are potluck style and there’s usually tons of good food. (we are all about good food).
This family favorite pasta salad (from allrecipes.com) became a tradition when I made it for our eldest grandson’s birthday a few years back – and it stuck. Every year he asks for it and it’s always a delightful surprise when he does. His other grandma makes incredible themed birthday cakes so he is one super lucky boy.
It’s amazing how delicious the flavor is with so few ingredients.
Make it a part of your 4th of July spread. Your people will thank you.
In cooking class news…if you missed my salad dressing workshop…no worries! It’s happening again at Main Market, on July 13th, at 6pm. Click here for more info and to register for the class.
Cheers and have a safe and happy 4th!
Bow-tie Pasta Spinach & Basil Salad (serves 10)
1 (16 ounce) package bow tie pasta (or gluten-free pasta)
1 (6 ounce) package spinach leaves
2 cups basil leaves
1/2 cup extra virgin olive oil
3 cloves garlic, minced
4 ounces prosciutto, diced
salt and ground black pepper to taste
3/4 cup freshly grated Parmesan cheese
1/2 cup toasted pine nuts
Directions: Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
Place spinach and basil together in a large bowl and toss.
Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture, toss and combine. Pour in the drained pasta and toss again. Season with salt and pepper. Sprinkle with Parmesan cheese and pine nuts and serve immediately.