Spinach-Pasta Salad

Here's a quick and light side dish to make for your next picnic or outdoor gathering.  Healthy baby spinach, mini bow-tie pasta, red onion and a tasty vinaigrette are all the ingredients you need.


My monthly "meet-up" with the Cooking Light Virtual Supper Club is a menu for a Summerfest Beach Party or a summer picnic.  These Cooking Light recipes would be perfect to celebrate the season of summer.  


Click here for the Spinach-Pasta Salad recipe on Myrecipes.com 

Spinach-Pasta Salad
Recipe by Cooking Light 

Ingredients

• 1/2 cup mini farfalle (bow-tie pasta)
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 2 garlic cloves, minced
• 3 cups baby spinach
• 1/4 cup chopped red onion

Preparation

• 1. Cook mini farfalle according to package directions. Drain. Rinse with cold water; drain.
• 2. Combine olive oil and next 5 ingredients in a large bowl, stirring well with a whisk. Add garlic vinaigrette, spinach, and onion to pasta.

What else is on on the Summer Beach Party menu?  See the other recipes below and check out the details from the rest of the group.

Jerry (Jerry's Thoughts, Musings and Rants) brought the appetizer - Grilled Pepper Poppers

Roz (La Bella Vita) came with a salad - Panzannella with Tomato, Bacon and Basil Salad

Val (More than Burnt Toast) provided the main dish - Oven Fried Chicken

Sandi (Whistlestop Cafe Cooking) did a side dish - Orange Flavored Couscous

Mary Ann (Meet Me in the Kitchen) brought the dessert - Lemonade Layer Cake

Hope everyone is having a wonderful summer!

Enjoy!

Mom's Cooking Club Lesson:  Dress the salad just before serving to keep the spinach fresh and from getting wilted.  And if you are not a fan of red onion, leave it out.  It will still be a flavorful side dish.