Bistro Pasta Salad Recipe

• 4 c. torn spinach
• 4 c. cooked orecchiette or possibly small seashell macaroni about 8 ounces uncooked
• 1 c. minced tomato
• 1/2 c. vertically sliced red onion
• 6 ounce marinated artichoke hearts, liquid removed and minced
• 12 x oil-cured ripe olives sun-dry tomato vinaigrette
• 3/4 c. crumbled feta cheese

1. 1.
2. Combine spinach and next 5 ingredients (spinach through olives) in a large bowl.
3. Pour 1 c. Sun-dry Tomato Vinaigrette over spinach mix, and toss well.
4. Sprinkle crumbled feta cheese over salad.
5. Yield: 4 servings (serving size: 2 c.).
6. Note: Store remaining vinaigrette in an airtight container in refrigerator for 1 week Serve with warm pasta.
7. Sun-dry Tomato Vinaigrette
8. 1 c. sun-dry tomatoes -packed without oil -about 2 ounces 2 c. boiling water 3/4 c. water 3/4 c. no-salt-added tomato juice 2 Tbsp.
9. extra virgin olive oil 2 Tbsp.
10. balsamic vinegar 1 Tbsp.
11. tomato paste 1/2 tsp.
12. pepper 1/4 tsp.
13. salt 1 garlic clove, peeled
14. 1.
15. Combine sun-dry tomatoes and 2 c. boiling water in a bowl; let stand 20 min.
16. Drain.
17. 2.
18. Place sun-dry tomatoes, 3/4 c. water, and next 7 ingredients (3/4 c. water through garlic) in a food processor or possibly blender; process till smooth.
19. Yield: 1 3/4 c. (serving size: 2 Tbsp.
20. ).

torn spinach, macaroni, tomato, red onion, oilcured ripe olives, feta cheese

Taken from cookeatshare.com/recipes/bistro-pasta-salad-84964 (may not work)