Pine Nut Salad

Butter-toasted pine nuts are the star here, and there are a lot of them. Toasting in butter rather than dry-roasting gives the nuts a richer, more golden flavor and a satisfying crunch that holds up even after chilling.

The alphabet pasta is a fun, playful choice that makes this salad stand out at potlucks and cookouts. Cook it just shy of al dente since it will absorb some of the dressing as it chills and soften slightly. Overcooking even a little turns tiny pasta shapes into mush, so watch the pot closely.

The dressing is a simple lemon juice and olive oil combination, bright and clean. Diced red and green bell peppers add color and crunch, minced parsley keeps things fresh, and a shower of grated Parmesan ties it all together.

Mix everything gently. The small pasta and pine nuts can clump if you stir too aggressively. Chill before serving for the flavors to blend.

Kitchen Tips

• Toast the pine nuts over medium-low heat and watch them constantly; they go from golden to burned in seconds
• Drain the toasted nuts on paper towels to remove excess butter so they stay crispy in the salad
• Rinse the cooked pasta in cold water immediately to stop the cooking and wash off surface starch

Variations

• Swap alphabet pasta for orzo or ditalini for a more grown-up presentation
• Add sun-dried tomatoes and fresh basil for a Mediterranean twist
• Toss in diced grilled chicken to make this a main course salad