Spinach Pasta Salad Makes: 8 to 10 servings This pasta salad is perfect for tailgating. It keeps well, so you can make it up a day ahead and store, covered, in the refrigerator. Ingredients:
1 pound penne pasta 1/2 cup extra-virgin olive oil 1/3 cup white balsamic or white wine vinegar 1 garlic clove, crushed 1 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 5 ounces baby spinach, coarsely chopped 1/2 cup chopped green onions 1/4 cup chopped chives 3 1/2 ounces crumbled feta cheese 1/3 cup pine nuts, toasted (see tip) Preparation: Prep time: 15 minutes. Cooking time: 9 to 11 minutes. Cook pasta according to package directions. Drain and place in a large bowl. In small bowl, combine oil, vinegar, garlic, oregano, salt and pepper and whisk until blended. Add to pasta. When pasta has cooled to room temperature, add spinach, green onions, chives and feta. Toss gently and sprinkle with pine nuts. To prepare ahead: The pasta salad keeps well. You can make it up a day ahead and store, covered, in refrigerator. Handy tip: To toast pine nuts, preheat oven to 350 degrees. Place nuts on an ungreased baking sheet and bake about 5 minutes or until golden brown. Watch closely because when they go, they go quickly! Remove from oven and cool.
