Spinach Pasta Salad

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photo; nancysrecipes.wordpress.com


Summertime is salad time. A nice big salad can take the place of a heavier meat meal. This salad, with pasta in it, is filling, healthy and delicious to boot. You can always be creative and add your own favorite ingredients. If you want to serve this for your July 4th picnic, just take out the feta cheese. Or serve it for lunch – before the festivities begin!

Serves: 8

Salad:
1 (16-ounce) package rotelle pasta (or any other pasta you prefer), cooked, rinsed with cold water and drained
1 (6-ounce) package baby spinach
2 tomatoes (fresh off the vine), chopped
½ red onion, diced (optional)
2 Persian cucumbers, diced
½ cup sliced black olives
1 cup feta cheese, crumbled

Dressing:
½ cup olive oil
½ cup white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh minced garlic
¼ teaspoon freshly ground black pepper

In a large bowl, combine pasta, spinach, tomatoes, onion (if using), cucumbers, olives and feta.

In a separate bowl, whisk together all the dressing ingredients. Pour over salad and toss to coat. Let sit for 5 minutes for flavors to blend and serve.

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