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Recipe of the Month Salads - Spinach Penne Toss

  • 2 cups uncooked penne pasta
  • 1 medium sweet red pepper, julienned
  • 1 medium onion, sliced
  • 1 tablespoon plus 1/4 cup olive oil, divided
  • 1 (6-ounce) package fresh baby spinach
  • 3/4 cup crumbled cooked bacon
  • 1/2 cup crumbled feta cheese
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt

Cook pasta according to package directions. Meanwhile, in a large skillet, sauté red pepper and onion in 1 tablespoon oil for three to four minutes or until tender.
Drain pasta and place in a serving bowl. Add the red pepper mixture, spinach, bacon, feta cheese, and tomatoes. In a jar with a tight-fitting lid, combine the vinegar, pepper, salt, and remaining oil; shake well. Drizzle over pasta mixture, and toss to coat.
Yield: 10 servings.
Submitted By: Mildred H. Edwards
Wilson Farmers Co-op
Number of Servings: 10
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