Ingredients:
• 6 oz. rotini or shell macaroni
• 1⁄4 tsp. salt
• 2 cups fresh spinach, torn
• 1 cup chopped tomato
• 1 cup blanched pea pods
• 1⁄4 cup roasted/salted California pistachios, chopped
• 1⁄4 tsp. black pepper
• 1⁄2 cup Parmesan cheese
Dressing:
• 1⁄4 cup olive oil
• 1⁄4 cup red wine vinegar
• 3⁄4 tsp. crushed oregano
• 1⁄8 tsp. garlic powder
Add 1/4 teaspoon salt to boiling water. Cook rotini according to package directions; drain. Marinate hot rotini in oregano dressing; cool at room temperature. Combine with spinach, tomato, pea pods, pistachios and black pepper to taste. Sprinkle with Parmesan cheese.
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