Bow -Tie Pasta Salad

• 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

1. Combine all dressing ingredients in a bowl and mix well.
2. In a salad bowl, combine all salad ingredients.
3. Add the dressing to the salad; toss to coat.
4. Best if refrigerated overnight.

olive oil, white wine vinegar, garlic, mustard, parmesan cheese, fresh oregano, salt, pasta, fresh spinach, cherry, green onions, black olives, feta cheese

Taken from online-cookbook.com/goto/cook/rpage/001337 (may not work)