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Bow -Tie Pasta Salad
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Great cold dish for a hot summer day!

Mindy T.

Serves/Makes:8 or more

  • Dressing:
  • 3/4 cup (175 ml) olive oil
  • 3/4 cup (175 ml) white wine vinegar
  • 3 cloves garlic, crushed
  • 2 tsp (10 ml) Dijon mustard
  • 1/2 cup (125 ml) grated Parmesan cheese
  • 1 tbsp (15 ml) minced fresh oregano OR 1 tsp (5 ml) dried oregano
  • salt and pepper, to taste
  • Salad:
  • 1 16 oz (448 grm). package bow tie pasta, cooked and drained
  • 1 package fresh spinach, torn
  • 1 cup (225 ml) cherry or grape tomatoes, halved
  • 1/2 cup (125 ml) sliced green onions
  • 1/2 cup (125 ml) sliced black olives
  • 3/4 cup (175 ml) crumbled feta cheese
  • Combine all dressing ingredients in a bowl and mix well.
  • In a salad bowl, combine all salad ingredients.
  • Add the dressing to the salad; toss to coat.
  • Best if refrigerated overnight.
A favorite passed down from my Mom. Enjoy!

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