1/2 cup (1.6 ounces) uncooked mini farefalle 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
Cook pasta according to directions. Drain. Rinse with cold water; drain.
Combine olive oil and next 5 ingredients (through garlic) in a large bowl, stirring well with whisk. Add garlic vinaigrette, spinach, and onion to pasta.
Cooking Light: Big Book of Salads (Starters, Sides, and Easy Weeknight Dinners)
Page 124
Yield: 4 servings (serving size: about 2/3 cup).
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