Iftar Spinach, Pine Nut and Raisin Pasta Salad

Name: Iftar Spinach, Pine Nut and Raisin Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 12 oz (340 g) penne pasta; to taste kosher salt; 4 cups (120 g) fresh baby spinach or tender spinach leaves, lightly packed, left whole if baby spinach, chopped if larger leaves; ¾ cup (105 g) pine nuts, toasted; ¾ cup (110 g) golden raisins; 3 cloves (15 g) garlic cloves, minced, minced; ½ cup (120 ml) extra-virgin olive oil; ⅓ cup (80 ml) fresh lemon juice, fresh squeezed; 1 teaspoon (5 g) Dijon mustard; to taste black pepper, freshly ground; ¼ teaspoon (1.3 ml) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A vibrant, no-cook assembled pasta salad inspired by Levantine flavors—tender penne tossed with fresh spinach, toasted pine nuts, plump golden raisins, and a bright garlic-lemon dressing. Perfect for breaking fast at iftar, this salad balances sweet, savory, and tangy notes with a silky olive oil base. Served at room temperature, it's elegant enough for a feast yet simple enough for a weeknight table.

Prep: 15 min
Cook: 10 min
Wait: 5 min
Total: 30 min
Makes: 6 servings (about 8 cups)

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Steps

Before you start

Cook the pasta ahead if you prefer—it can be prepared up to 2 hours early and left at room temperature
Toast the pine nuts fresh if possible for best flavor and texture
Use fresh, tender spinach; if using mature leaves, chop them into bite-sized pieces
Have all ingredients prepped and ready before assembling, as the salad comes together quickly

1
Toast the pine nuts
- Place pine nuts in a dry 8–10 inch skillet over medium heat.
- Toast, stirring frequently, for 3–4 minutes until they are golden and fragrant.
- Watch carefully—they burn quickly.
- Transfer to a plate to cool.
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Ready when: Pine nuts are golden brown and smell nutty
Tip: Stir constantly to prevent burning; they continue to toast slightly after removal from heat.
2
Cook the penne
- Bring 6 quarts of water to a rolling boil in a large pot.
- Add a pinch of kosher salt.
- Stir in penne and cook, stirring occasionally, for 1 minute less than the package directs (usually 8–9 minutes for al dente).
- The pasta should have a slight firmness when bitten, as it will soften slightly as it sits with the dressing.
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Ready when: Pasta is tender but still has a slight bite when tested
Tip: Slightly undercook the pasta since it will continue to absorb moisture from the dressing.
3
Drain and cool pasta
- Drain pasta in a colander.
- Rinse briefly under cool running water to stop cooking and remove excess starch.
- Let sit for 1 minute to drain completely.
- Spread on a large plate or shallow pan to cool to room temperature, about 5 minutes.
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Ready when: Pasta is no longer steaming and feels cool to the touch
Tip: Don't skip cooling—warm pasta will wilt the spinach and dilute the dressing with condensation.
4
Make the dressing
- In a small bowl, whisk together minced garlic, Dijon mustard, fresh lemon juice, and a large pinch of kosher salt and black pepper.
- Let sit for 1 minute to allow garlic to soften slightly.
- Slowly drizzle in extra-virgin olive oil while whisking constantly until the dressing emulsifies and turns pale.
- Taste and adjust seasoning with more salt, lemon juice, or pepper as needed.
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Ready when: Dressing is creamy and pale, flavors are balanced
Tip: Whisk the oil in slowly to help it emulsify; rushing will result in a broken, oily dressing.
5
Assemble the salad
- Transfer cooled penne to a large mixing bowl (at least 4 quarts).
- Add fresh spinach, golden raisins, and cooled toasted pine nuts.
- Pour the dressing over the salad and toss gently but thoroughly with two large spoons or salad tongs, coating every piece of pasta and leaf.
- The spinach will wilt slightly from the warmth and acidity of the dressing.
- Season to taste with additional salt, pepper, and a pinch of red pepper flakes if desired.
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Ready when: All ingredients are evenly coated with dressing; spinach has wilted slightly
Tip: Toss gently to avoid breaking the pasta and to keep spinach leaves intact and tender.

Good to know

Tips

Toast pine nuts fresh just before serving for maximum crunch and flavor; store-bought toasted nuts lose their aroma after a few weeks.
Make the dressing at least 1 hour ahead if time permits—it mellows and the flavors meld beautifully.
This salad is forgiving: adjust the dressing ratio to your taste (more lemon for tartness, more oil for richness) and add herbs like fresh mint or parsley if desired.
Serve immediately or chill for up to 2 hours; add a drizzle of fresh olive oil just before serving to refresh the salad's appearance and taste.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. The salad is best served at room temperature or slightly chilled. If dressing has been absorbed, drizzle with additional olive oil and lemon juice before serving. Do not freeze.

Substitutions

pine nuts → Toasted sliced almonds or walnuts. Almonds and walnuts provide similar crunch and richness; toast them the same way. The flavor will be slightly earthier but equally delicious.
golden raisins → Dried cranberries, dried apricots (chopped), or Zante currants. Any dried fruit adds sweetness and chew. Tart dried cranberries brighten the dish; apricots add stone-fruit notes.
fresh baby spinach or tender spinach leaves → Arugula or mixed tender greens. Arugula adds a peppery bite; use the same amount. Mixed greens work well but may contain thicker stems—chop as needed.
penne pasta → Farfalle, fusilli, or orecchiette. Any medium pasta shape works; choose a shape that holds dressing well and has similar cooking time.