May Recipe of the Month
This salad is loaded with fresh flavors, sure to be a hit!
Strawberry Fields Pasta Salad
16 oz. bow tie pasta
1 lb. strawberries, hulled and sliced
4 cups baby spinach
1 ½ cups red grapes, sliced in half
1 small red onion, sliced thin
15 oz. mandarin oranges, drained
8 oz. feta, crumbled
½ cup pecans
Vinaigrette:
¼ CUP THE OLIVE MILL STRAWBERRY BALSAMIC
¼ CUP THE OLIVE MILL LEMON OIL
¼ t. salt
¼ t. pepper
1 t. poppy seeds
Bring a pot of water to a boil. Add the pasta and cook according to the package directions. Drain and rinse pasta with cold water; set aside. In a large bowl, combine cooked pasta, strawberries, grapes, red onion, spinach, mandarin oranges, pecans and feta. Whisk together vinaigrette ingredients well and drizzle over salad to combine and cover. Place bowl in the refrigerator to allow the flavors to meld. Enjoy salad chilled.
