Rosedale Pasta Salad
By Markee
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Ingredients
- 2/3 cup feta cheese, crumbled
- 1 lb. fresh spinach (do not cook)
- 1 lb. bow tie pasta
- 6 tablespoons pignolia nuts
- 6 scallions, chopped
- 1 can chopped olives (optional)
- Dressing
- 1 cup olive oil
- 4 tablespoons lemon juice
- 4 tablespoons white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon, dry mustard and pepper
Details
Preparation
Step 1
1) Cook pasta according to package directions.
2) Place all dressing ingredients in small container and shake.
3) Toast pine nuts under broiler for 20-30 seconds just until brown.
4) Line large serving bowl with spinach. Add ½ of dressing to spinach and toss. Add nuts and cooked pasta and scallions and toss. Add feta and remainder of dressing and toss.
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