Spinach Penne Salad
1 16 oz. package uncooked whole wheat penne pasta
Vinaigrette:
½ cup OLIVE MILL Olive oil, such as Picual
1/3 cup OLIVE MILL Fig Balsamic
1/3 cup grated Parmesan cheese
1 T. Dijon mustard
2 garlic cloves, minced
1 t. dried oregano
¼ t. each salt and pepper
Salad: 6 oz. fresh baby spinach
3 medium tomatoes, seeded and chopped
6 oz. crumbled feta cheese
4 green onions, thinly sliced
½ cup sliced Greek olives
In a Dutch oven, cook pasta according to directions. Drain and rinse in cold water; drain again. Meanwhile, in a small bowl, whisk the vinaigrette ingredients. In a large bowl, combine the pasta, spinach, tomatoes, feta cheese, onions and olives. Add vinaigrette; toss to coat. Serve immediately.
