TUSCAN PASTA SALAD

This recipe was inspired by our local market that creates delicious pasta salads.  I was in the end of my pregnancy and we wanted to have our friends over for a barbecue.  Because I was so uncomfortable and just weeks away from having my baby, I really didn’t want to spend a whole lot of time in preparing for a barbecue.  So I bought this Tuscan Pasta Salad and it was the hit of the BBQ.  I knew that I had to recreate it at home with a few of my personal touches!

This pasta salad is so simple to create but big on flavor.  The original one from our local market just had peppers, sun dried tomatoes, and olives, but adding the spinach gave it an extra pop of color and was the perfect addition.

INGREDIENTS

• 16 ounce bowtie pasta, cooked and drained in cold water
• 1 7 ounce jar sun-dried tomatoes in oil, drained
• 1 red bell pepper, diced
• 1 6.5 ounce can sliced olives,
• 1 cup spinach
• ¼ cup basil, chopped
• ½ cup grated parmesan cheese

Dressing:

• ¾ cup olive oil
• 2 tablespoons white vinegar
• 2 tablespoons water
• 1 teaspoon salt
• 1 teaspoons sugar
• 1 teaspoon dry oregano
• 1 teaspoon dry basil
• 1 clove garlic
• black pepper to taste

INSTRUCTIONS

1. In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.
2. To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper.
3. .................................

for full instruction please see : therecipecritic.com

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