Mix It Up With Mixed Salad Recipes: Mediterranean Pasta Mesclun with Pesto Dressing

Herbs and greens make nutritious summer meals.

| May/June 1998

Mediterranean Pasta Mesclun with Pesto Dressing

Serves 4

The Pesto Dressing makes a mouth-­watering topping for mixed green salads. You can make the pesto with oregano, as the recipe here calls for, or try basil, cilantro, or tarragon. Use the herbs alone or in combination, or use your favorites. Take care not to add too much salt to this recipe because feta cheese varies significantly in salt content.

Pasta Mesclun

• 8 cups mixed lettuces and mild greens
• 1 cup each mustard greens and flowers
• 1 cup Italian kale
• 3/4 pound cooked (6 cups uncooked) bite-sized pasta, tricolor shells preferred
• 6 ounces feta cheese, crumbled
• 1 6-ounce can pitted black olives
• Salt and freshly cracked pepper to taste

Pesto Dressing

• 1/4 cup Oregano Pesto (recipe below)
• 1/4 cup water
• 1/4 cup seasoned rice wine vinegar

1. Wash the greens, pat them dry, and tear into bite-sized pieces. Divide the greens onto four serving plates.

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