Richard Blais' Whole Wheat Pasta Salad with Feta and Jalapeno

By drinkfairy

Pine nuts give this pasta salad a nice crunch. Currants add a bit of sweetness.

Ingredients

• 4 ounces dry whole wheat rotini
• 3 cups arugula
• 1 cup grape cherry tomatoes, halved lengthwise
• 1/2 cup crumbled feta cheese (2 ounces)
• 1/2 cup sliced celery stalk
• 1 cup prosciutto coursely chopped
• 3 tablespoons olive oil
• 3 tablespoons white balsamic vinegar
• Salt and freshly ground black pepper
• 1/4 cup pine nuts, toasted
• 1/4 cup currants
• 3 tablespoons shaved jalapeño
• 3 tablespoons chopped basil
• 3 teaspoon chopped garlic
• 1/4 cup small chopped red onion

Details

Servings 4
Adapted from abcnews.go.com

Preparation

Step 1

Cooking Directions

Cook pasta according to package directions. Drain, rinse with cold water, and drain again.

In a pan, cook the onion and garlic with olive oil until they release their aromas nicely, then put the mixture in a large salad bowl, andante toss with remaining ingredients & cooked pasta.

Drizzle with olive oil and vinegar, tossing to coat. Season to taste with salt and freshly ground pepper. Divide salad evenly among four dinner plates.

Recipe courtesy Richard Blais.

This recipe was styled by chef Karen Pickus for Good Morning America.