When I think of pasta salad, I always think of the creamy version my mom used to make when I was young. It was good, but somehow always seemed to give me a tummy ache.

Well today, we’re making a pasta salad that is far from the one from my childhood. This one is green from the pesto and spinach, and is chalked full of toasted pine nuts, sundried tomatoes, and cherry tomatoes!

Here is what you need to make it:

1 lb orrechiette pasta, cooked to al dente
4-5 cups spinach, raw
1/4 cup toasted pine nuts
1/2 cup sundried tomatoes
1 lb roasted cherry tomatoes (tossed with salt, pepper and oil and roasted at 375F for 30 minutes on a baking sheet)
1 cup home made pesto (store bought is also fine)

1. Cook your pasta to al dente (time it according to the directions on the box). Strain and place in a large bowl.

2. While the pasta is still hot, mix in the raw spinach so that it begins to wilt down a little. Then add in the rest of the ingredients, all the way down to and including the pesto.

3. Add salt and pepper to taste if need be, and more pesto if you feel it needs it.

4. Enjoy!