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This delicious salad is perfect for your next potluck or picnic.

Pasta Pistachio Salad

6 ounces rotini or shell macaroni
Salted water
Oregano Dressing (recipe follows)
2 cups fresh spinach, torn
1 cup each chopped tomato and blanched pea pods
1/4 cup natural California pistachios, chopped
Black pepper
Freshly grated Parmesan cheese

1. Cook rotini in boiling, salted water according to package directions; drain.
2. Marinate hot rotini in Oregano Dressing (recipe below); cool at room temperature.
3. Combine with spinach, tomato, pea pods, pistachios and black pepper to taste. Sprinkle with Parmesan cheese.

Makes 8 servings.

Oregano Dressing: Combine 1/4 cup each oil and red wine vinegar, 3/4 teaspoon crushed oregano and 1/8 teaspoon garlic powder. Makes 1/2 cup.

Recipe and photograph provided courtesy of the California Pistachio Commission.