Spinach Pasta Salad Recipe #379269
Light and refreshing. A good one for outoor gatherings in the warm weather. Make the salad and take the dressing seperately and toss everything together just before serving.
by *Parsley*
30 min | 10 min prep
SERVES 10
- 8 ounces bow tie pasta
- 1 (6 ounce) bag baby spinach
- 1 cucumber, sliced as thin as possible
- 1/2 cup red onion, sliced into rings and rings seperated
- 1/4 cup sliced black olives
- 1/2 cup sliced almonds, toast for extra flavor if desired
- 1 (11 ounce) can mandarin oranges, drain but RESERVE juice
- 1/2 cup crumbled reduced-fat feta cheese
- 1/3 cup red wine vinegar
- 1 tablespoon sugar
- 1 teaspoon poppy seed
- salt
- pepper
- Cook the bow tie pasta according to package; drain. Rinse with ice cold water drain again. Allow to cool completely.
- In a large bowl, toss together the baby spinach, sliced cucumber, onion rings, black olives, sliced almonds, drained mandarin oranges and feta.
- Toss in the cooled cooked bow tie pasta.
- In a small saucepan over medium heat, cook red wine vinegar, reserved juice from the oranges and sugar intil sugar dissolves and it starts to really bubble. Remove from heat and add the poppy seeds, salt ad pepper to taste.
- Allow the cooked dressing to cool completely.
- After dressing has cooled, pour into salad and toss to coat.
- If serving later, chill dressing ad toss into salad when you're ready to serve.
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5 stars