 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
4 cups torn spinach |
4 cups cooked orecchiette or small seashell macaroni (about 8 ounces uncooked) |
1 cup chopped tomato |
1/2 cup vertically sliced red onion |
1 (6-ounce) jar marinated artichoke hearts, drained and chopped |
12 oil-cured ripe olives |
sun-dried tomato vinaigrette |
3/4 cup (3 ounces) crumbled feta cheese |
Directions:
1. Combine spinach and next 5 ingredients (spinach through olives) in a large bowl. Pour 1 cup Sun-dried Tomato Vinaigrette over spinach mixture, and toss well. Sprinkle crumbled feta cheese over salad.
2. Note: Store remaining vinaigrette in an airtight container in refrigerator for 1 week. Serve with hot pasta.
|
|