Pasta Salad With Spinach
1 (12-ounce) package bowtie pasta
10 ounces baby spinach, rinsed and torn into bite-size pieces
2 ounces crumbled feta cheese
1 red onion, chopped
1 (15 ounce) can black olives, drained and chopped
1 cup Italian-style salad dressing
4 cloves garlic, minced
1 lemon, juiced
½ teaspoon garlic salt
½ teaspoon ground black pepper
- Cook pasta in a large pot of boiling water until it’s firm to the bite. (Check the box for cooking time.) Rinse under cold water and drain.
- Combine the pasta, spinach, cheese, red onion, and olives in a large bowl.
- Whisk together the salad dressing, garlic, lemon juice, garlic salt, and pepper. Pour over salad and toss.
- This dish is best when chilled, so refrigerate for 2 hours before serving.