Description
Perfect for easy summer entertaining, this pasta salad is tossed with a citrus vinaigrette, toasted pine nuts, and more to pair with refreshing Pinot Grigio.
Ingredients
Scale
- 8 oz. bow tie pasta {farfalle}
- 1 1/2 cups fresh chopped spinach
- 1/3 cup chopped kalamata olives
- 1/3 cup feta cheese
- 1/4 cup lightly toasted pine nuts
For vinaigrette:
- 1/3 cup olive oil
- 1 teaspoon grated orange zest
- 1 tablespoons fresh orange juice
- 2 tablespoons white balsamic vinegar or white wine vinegar
- 1 small clove garlic (grated or minced)
Instructions
- Bowl water and make the pasta. Set aside.
- Combine all ingredients for the vinaigrette.
- Toss with the cooked pasta and the rest of the ingredients.
- Serve with Pinot Grigio.
- Category: Main