Total Time
20 minutes
Pasta salad is winter food too! In this version, Swiss chard stems are thinly sliced and sizzled until crispy, while the leaves are wilted down in a hot pan. Lots of salty feta and olive oil-toasted pistachios keep things interesting, while a bit of sliced sage gives the whole dish a distinctly cold-weather feel.
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What you’ll need
Medium Pot with Lid
$155 At Amazon
Large Skillet
$74 At Amazon
Wooden Spoon
$7 At Amazon
Large Bowl
$18 At Amazon
Ingredients
4 servings
10
1½
2
⅔
½
2
2
⅓
2
½
5
Preparation
Step 1
Cook 10 oz. ditalini or other small pasta in a medium pot of boiling salted water, stirring occasionally, until al dente, then drain.
Step 2
Meanwhile, remove ribs and stems from 2 bunches Swiss chard; slice very thinly. Coarsely chop leaves; set aside. Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Cook chard ribs and stems, stirring occasionally, until lightly crisped, about 4 minutes. Add ½ cup coarsely chopped raw pistachios and remaining ⅓ cup extra-virgin olive oil and cook, stirring often, until nuts are golden brown, about 1 minute. Add 2 Tbsp. thinly sliced sage; cook, stirring, until crisp, about 30 seconds. Remove pan from heat, add reserved chard leaves, and stir until wilted and combined.
Step 3
Pour chard mixture into a large bowl and stir in 2 garlic cloves, finely grated, ⅓ cup sherry vinegar or red wine vinegar, 2 Tbsp. coarsely chopped capers, ½ tsp. crushed red pepper flakes, and 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt; season with freshly ground black pepper. Add pasta and toss to combine, then mix in 5 oz. feta, crumbled.
Leave a Review
Reviews (16)
Back to TopMy boyfriend and I made this for dinner and we loved it! Will definitely be saving the recipe to make again
Anonymous
Seattle WA
4/22/2024
How tiny are the Swiss chards where you come from? I didn’t enjoy this and it looked nothing like the picture. It was basically a wilted green salad with some pasta. I’ll eat it, but not on is own.
Anonymous
Montreal
2/11/2024
Made this, didn't love it.
Hilary
MN
2/7/2024
I have made it twice now and found that I slightly want less oil than it calls for. I used a brown rice pasta and kept everything else the same. It's delicious! You can eat the leftovers heated up or cold , it's great either way.
VelveteenVoyager
Alameda, Ca
1/31/2024
I always know Kendra's recipes are gonna slap. This was soooo tasty! I added radicchio for some crunch and reduced the olive oil. So excellent.
CJ
San Diego, CA
1/3/2024
Could you make this ahead of time, if so how long do you recommend?
Anonymous
Milwaukee, WI
12/17/2023
I used red chard, which gave it a sort of beet-like flavor that's very nice. I also served it with meatballs, so it's sort of like a dry Italian soup now. The only thing I would do differently is add the red wine vinegar slowly, because I think the flavor is a little too strong as written.
Bri
Austin
12/5/2023