Fennel and Greens Pasta Salad

 

Prep time:                   10 minutes

Cooking time:           15 minutes

Yields:                       8 people

 

Ingredients: 

1 pound macaroni or spirals cooked
1 bunch swiss chard or other cooking greens, chopped
1 head of bok choi, sliced thinly
1-2 fennel bulbs, sliced thinly
3 tbsp olive oil
1 tsp dijon mustard
1 cup sliced almonds
1 cucumber, sliced thin
2 tbsp olive oil for dressing
1 tbsp lemon juice
sea salt and fresh ground pepper to taste

 

Directions: 

Cook pasta according to package and let cool. Saute the fennel and bok choi stems in oil over medium heat in large pot, about 5 minutes. Add the greensand continue cooking, stirring continually, until greens are soft and tender (5-10 minutes). Toss the greens mixture with the cooked pasta, sliced almonds and cucumber. In a small bowl whisk together the mustard, 2 tbsp olive oil, lemon juice, salt and pepper. Add the dressing to the pasta salad and toss. Serve warm or chilled.

Notes: 

Credit:       Robyn at Asbury Village Farm