Pecan Pasta Salad


(3 votes) 3 3

A delightful luncheon salad, with pecans providing an added flavorsome texture.

Shared by
Necedah, WI

Time needed

10 min preparation + 15-20 min cooking

Serving Size / Yield

4 servings


  • 8 oz. rigatoni pasta
  • 1/4 C. Italian or Greek dressing
  • 2 Tbs. olive oil
  • 1/2 C. sweet onion, chopped
  • 1 clove garlic, minced
  • 5 oz. baby spinach
  • 1 C. ricotta cheese (may substitute cottage cheese)
  • 1/2 tsp. kosher salt
  • freshly ground black pepper, to taste
  • 1/2 C. toasted pecans

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Cook pasta in 2 quarts boiling, salted water until al dente, 7 to 8 minutes. Transfer pasta to a large bowl and toss with dressing. Keep warm. Heat olive oil in a skillet over medium-high heat. Sauté onions 3 to 4 minutes until they begin to become translucent. Add garlic and sauté 1 minute longer, stirring constantly. Add spinach to skillet and sauté until just beginning to wilt, 2 to 3 minutes. Combine with pasta and mix in ricotta cheese. Season with salt and pepper. Top with toasted pecans.

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