Spinach Pasta Salad

I got this recipe from a friend at church. It is so pretty with the color of the sun-dried tomatoes, the olives and the spinach. And need I say how really delicious it is? I've been eating left-overs for days (from my mom's 80th) and I haven't gotten sick of it yet! Have it as your main course or to accompany with some meat (if you must!). I would use whole wheat pasta since I don't sense a huge difference. Add the spinach to the pasta while it's still hot and it will wilt a bit.
* This can easily be a vegan dish. Just omit the cheese.

1 - 10 oz. bag of spinach
8 oz. grated asiago cheese
5 - 6 oz. chopped sun-dried tomatoes

1/2 c. red onion, chopped
1/4 c. parmesan cheese
1/4 c. pine nuts, toasted
1 can sliced black olives
1 lb. pasta, cooked (any type, but I chose bow tie because it looks so darn cute)
ground pepper to taste

• Remove stems from spinach and tear into bite sized pieces.
• Combine the rest of the ingredients in a bowl and toss with the dressing.

Dressing
3/4 c. olive oil
3 T. white wine vinegar
1 T. oregano
1 T. basil
2 t. dry mustard
2 t. minced garlic
1 t. salt

• Dressing can be made the night before and refrigerated.
  

Edamame, Black Bean & Black Eyed Pea Salad with Cumin Vinaigrette

This salad is great to bring to parties, picnics or to keep in the fridge for lunch all week. It's full of protein, fresh, crunchy and delicious!










1 1/2 cups frozen shelled edamame (8 oz)
1/4 cup olive oil
1 teaspoon ground cumin
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
2 cups (about 4 stalks) thinly sliced celery
zest and juice from 1 lime
1/2 cup chopped fresh cilantro
2 cloves finely chopped garlic
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.

Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.