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* 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
1/4 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.
4 comments:
oh my. that looks A. Mazing. I can't wait to try. The tangy of the sundried toms with the salty of the olives--who needs cheese? what a yummy lunch.
I LOVED this salad. Are the herbs fresh or dry? I'm guessing fresh...?
Dry herbs.
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