Next time you feel like pasta and a salad for lunch, why not combine the two? I love the way the heat of the pasta warms the greens. I often make this when I’m cooking for one; just adjust all the ingredient quantities accordingly, and start with 6 ounces (about 1 cup) of dried pasta.

　　

Ingredients

4 servings

　　1 pound orecchiette (small, disk-shaped pasta)

　　8 ounces Mediterranean-style mixed salad greens

　　1/2 cup chopped sun-dried tomatoes (packed in olive oil)

　　3 ounces (about 1/3 cup) crumbled fresh goat cheese

　　1/2 cup freshly grated Parmesan cheese

　　3/4 teaspoon salt

　　3/4 teaspoon freshly ground black pepper

　　

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the pasta water.

　　

Step 2

Place the salad greens in a large serving bowl and top with the warm pasta and 1/2 cup of the reserved pasta water. Toss to combine and wilt the greens. Add the sun-dried tomatoes, cheeses, salt, and pepper. Toss to combine, adding the remaining 1/2 cup of pasta water if necessary. Serve.

　　Everyday Pasta