Ingredients
1 lb Tri-color fusili
1/2 c Julienned sun dried tomatoes (packed in oil if possible)
2 c Julienned baby spinach
3/4 lb feta cheese chopped into cubes
1/4 c red onion chopped
Dressing:
1/2 c olive oil
2-3 T red wine vinegar
1/2 t pepper
1 t salt
1-2 cloves of minced garlic
Preparation
Cook the pasta in boiling water as per the directions on the package Chop/Julienne the tomatoes, spinach, feta, red onion Mix the dressing ingredients in a separate bowl or liquid measuring cup Put cooked pasta in large bowl and toss with all ingredients then add dressing Serve room temp or cold. Can be made ahead, but put the spinach in right before serving so it doesn’t get slimy
