Ingredients:
1 (12 ounce) packages farfalle pasta
10 ounces baby spinach, rinsed and torn into bite-size piece
2 ounces crumbled feta cheese with dried basil and tomato
1 red onions, chopped
1/2 yellow peppers, thin sliced
1/2 red peppers, thin sliced
1 (15 ounce) cans black olives, drained and chopped
1 cup Italian salad dressing
4 garlic cloves, minced
1 lemons, juice of
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
Directions:
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, spinach, cheese, red onion and olives.
Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper.
Pour over salad and toss.
Refrigerate for 2 hours and serve chilled.
Servings: 6
Time preparation: 15 min.
Time total: 135 min.