Last night I made the most yummy-licious salad I’ve had for a lonnnng time. Recipe below (with my changes in red…there’s ALWAYS changes!).
PASTA SALAD WITH SUN-DRIED TOMATOES + SPINACH
Preparation time: 20 minutes | Total cooking time: 12 minutes | Serves 4-6
500 g farfalle (butterfly pasta) or any one-bite pasta
2-1/2 spring onions
60 g (2 oz) sun-dried tomatoes, cut into strips (and left to soak in a boiling water bath for a few seconds, just to pump them up a bit)
500 g fresh spinach, shredded
4 tablespoons pine nuts (I added more and toasted them first)
1 tablespoon chopped fresh oregano (meh, I just used 1/2 T dried oregano –who has fresh oregano on hand?!)
Grape tomatoes and slivers of parmesan to top the salad.
1/4 cup olive oil
1 teaspoon chopped fresh chilli (I don’t typically have fresh ones lying around, so I just sprinkled in chili powder until I was happy with it –maybe 1/4 teaspoon
1 clove garlic, crushed (since it’s going in fresh I used a medium one crushed in a garlic press)
salt and pepper
- Add the pasta to a large pan of rapidly boiling water and cook until just tender. Drain and rinse well under cold water. Transfer to large salad bowl.
- Trim the spring onions and chop finely. Add to the pasta with the tomatoes, spinach, pine nuts and oregano.
- To make Dressing: Combine the oil , chili powder and garlic, salt and pepper in a small screw-top bottle and shake until well combined. Pour the dressing over the top of the salad; toss well and serve immediately. (Leftovers went in the fridge for one day and it was still delicious!)