Spinach Pasta Salad
Mary Kay Cavanaugh
ingredients
- 1 (12 oz.) package of farfalle (bow tie) pasta
- 8 oz. baby spinach, rinsed and torn into bite-sized pieces
- 2 oz. crumbled feta cheese with basil and tomato
- 1 red onion, chopped
- 1 (15 oz.) can black olives, drained and chopped
- 1 cup Italian-style salad dressing
- 4 cloves garlic, minced
- 1 lemon, juiced
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground black pepper
directions
- 1
In large pot of salted, boiling water, cook pasta until al dente, rinse under cold water and drain.
- 2
In a large bowl, combine the pasta, spinach, cheese, red onion, and olives.
- 3
Whisk together the salad dressing, garlic lemon juice, garlic salt, and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled.
notes
My girls like this better when we add some cooked chicken breast to the pasta salad..
Source: Donna Cavanaugh
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