Spinach & Bowtie Pasta with Asiago Cheese
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Servs: 8
It's a pasta salad with spinach....or, it's a spinach salad with pasta. Either way, it's full of color and flavor. I serve this at summer parties (and at Ruby's bridal shower) and am often asked for the recipe. Delicious served the day it's made, and yummy the next day as the flavors meld (you may need to drizzle a little olive oil on it then, as the pasta absorbs much of the dressing.)
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Ingredients [?] Change Serving Size Add all ingredients to Shopping List
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For Salad:
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8 oz. fresh baby spinach (can buy pre-packaged)
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8 oz. grated asiago cheese
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5-6 oz. chopped sun dried tomatoes (in a jar--drain the oil)
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1/2 cup chopped red onion
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1/4 cup grated parmesan cheese
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1/4 cup pine nuts
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1 small can sliced black olives
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1 lb. bow tie pasta
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Freshly ground pepper
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For Dressing:
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1 cup olive oil
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1/4 cup white wine vinegar
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2 tsp. dry mustard
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1-1/2 tsp. oregano
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2 tbsp. chopped fresh basil
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2 tsp. minced garlic
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3/4 tsp. salt
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Few dashes of balsamic vinegar
Instructions
- Cook pasta al dente; drain with lots of cold water. Chill for a few hours or overnight. An hour or two before serving, combine dressing ingredients, mix chilled pasta with rest of ingredients, pour dressing over all, and toss until well coated. Serve chilled or at room temperature.




Elyse Knight July 31
YUMMY!! I can't wait to eat this at Ruby's shower! Thank you Janice for always having the yummiest food!