Sundried Tomato And Spinach Bowtie Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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One of the guys at work brought this for an office party - yes, yet another office party. It is awesome! And beautiful. Ingredients:
1 pound pasta, bowtie type, uncooked |
3 green onions, finely chopped |
2 ounces sun-dried tomatoes, cut into strips |
8 ounces spinach, trimmed and shredded |
1/3 cup pine nuts, toasted |
1 tablespoon dried oregano |
1 teaspoon salt |
3/4 cup grated parmesan cheese, divided |
6 tablespoons olive oil |
3/4 teaspoon crushed red pepper |
1 clove garlic, minced - 1 or 2 cloves |
salt and pepper |
Directions:
1. In a large pan of boiling water, cook bowtie pasta. Drain well and rinse under cold water. Transfer drained pasta to a large salad bowl. Add finely chopped green onions, sun-dried tomatoes, shredded spinach, toasted pine nuts, oregano, salt and 1/2 cup grated Parmesan cheese.
2. To make the dressing, in a small jar with a lid, combine olive oil, crushed red pepper, minced garlic, salt and pepper. Shake well. Pour dressing over salad and toss until evenly coated. Before serving, sprinkle salad with remaining 1/4 cup grated Parmesan cheese.
3. *To toast, place pine nuts in a single layer on a baking sheet. Bake at 350 for approximately 10 minutes or until pine nuts are golden brown.
4. NOTE: To make this gluten-free, use gf bowtie pasta.
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