Spring Brunch Pasta Salad

Quick Info

Lunch, Dinner Pasta 15-30 min 6

Rating

0/5
Spring Brunch Pasta Salad

Ingredients

  • 1/2 lb. washed and drained spinach leaves
  • 1/2 lb. diced tomatoes
  • 1/2 lb. cooked and drained bowtie pasta
  • 1/4 lb. Monterey Jack cheese, cubed
  • 1 can pitted olives, halved
  • 1/2 cup vegetable oil
  • 6 Tbsp. red wine vinegar
  • 1/4 cup sugar
  • 1/2 tsp. salt
  • 1/4 tsp. thyme
  • 1/4 tsp. oregano
  • 1/4 tsp. basil
  • 1/4 tsp. black pepper
  • 1 medium clove garlic, minced

Preparation

In a jar, combine 1/2 cup vegetable oil, 6 tablespoons red wine vinegar, 1/4 cup sugar, 1/2 teaspoon salt, 1/4 teaspoon EACH thyme, oregano, basil and black pepper, and 1 medium clove garlic, minced. Shake well to combine. Combine in a large salad bowl: 1/2 pound EACH washed and drained spinach leaves, diced tomatoes and cooked and drained bowtie pasta along with 1/4 pound Monterey jack cheese, cubed and 1 can pitted olives, halved. Toss with dressing.

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