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Serves 6
6 cups
Farfalle pasta
3/4 cup sliced red pepper
4 green onions, sliced
2/3
cup crumbled feta cheese
2/3 cup shredded fresh basil
2 cups lightly
packed fresh spinach
8 cherry tomatoes, quartered
Dressing:
1/3
cup olive oil
3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 large clove garlic, minced
Cook pasta until firm but tender. Drain and rinse under cold water;
drain again very well.
Whisk together oil, vinegar, mustard, salt, pepper
and garlic. Add pasta, red pepper, onions, feta cheese and half of the shredded
basil; toss gently. Stack spinach leaves and roll up tightly; cut crosswise
into thin strips.
Add to salad along with tomatoes and remaining basil;
toss gently.
