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SERVES 6
1 (12 ounce) package farfalle pasta
10 ounces baby spinach, rinsed and torn into bite-size piece
2 ounces crumbled feta cheese with dried basil and tomato
1 red onion, chopped
1/2 yellow pepper, thin sliced
1/2 red pepper, thin sliced
1 (15 ounce) can black olives, drained and chopped
1 cup Italian salad dressing
4 garlic cloves, minced
1 lemon, juice of
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. In a large bowl, combine the pasta, spinach, cheese, red onion and olives.
3. Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper.
4. Pour over salad and toss.
5. Refrigerate for 2 hours and serve chilled.
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