Spinach Pasta Salad by
Source: Kacey Bane Hammer
Ingredients
FOR THE PASTA:
5 cups (1.5 pounds) rotini pasta
3 cups raw baby spinach
½ cup shredded Parmesan cheese
1/3 cup toasted pine nuts
FOR THE DRESSING:
¼ cup olive oil
½ cup golden balsamic vinegar
1 tablespoon fresh chopped garlic
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
Instructions
•Cook pasta by package directions until al dente; rinse with cold running water to cool. Don't overcook, as the pasta will break apart and be mushy. Drain well. Place in refrigerator to chill in large mixing bowl.
•For the dressing, whisk all ingredients together well in a separate bowl.
•When pasta has chilled, combine dressing with the pasta. Add spinach, cheese and nuts. Mix gently.
•For the dressing, whisk all ingredients together well in a separate bowl.
•When pasta has chilled, combine dressing with the pasta. Add spinach, cheese and nuts. Mix gently.
Servings: 4