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- Great cold dish for a hot summer day!
- Mindy T.
Serves/Makes:8 or more
- 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
- 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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