Bistro Pasta Salad Recipe
Ingredients
| Spinach | 4 Cup (16 tbs) | |
| Orecchiette | 4 Cup (16 tbs), uncooked | |
| Tomato | 1 Cup (16 tbs), chopped | |
| 1/2 cup vertically sliced red onion | ||
| 1 (6-ounce) jar marinated artichoke hearts, drained and chopped | ||
| 12 oil-cured ripe olives | ||
| Sun-Dried Tomato Vinaigrette | ||
| Feta cheese | 3/4 Cup (16 tbs), crumbled | |
Directions
Combine first 6 ingredients in a large bowl.
Pour 1 cup Sun-dried Tomato Vinaigrette over spinach mixture, and toss well.
Sprinkle crumbled feta cheese over salad.
Pour 1 cup Sun-dried Tomato Vinaigrette over spinach mixture, and toss well.
Sprinkle crumbled feta cheese over salad.
Chef
