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Recipe of the Month
Salads -
Spinach Penne Toss
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| INGREDIENTS |
- 2 cups uncooked penne pasta
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1 medium sweet red pepper, julienned
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1 medium onion, sliced
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1 tablespoon plus 1/4 cup olive oil, divided
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1 (6-ounce) package fresh baby spinach
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3/4 cup crumbled cooked bacon
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1/2 cup crumbled feta cheese
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1/2 cup oil-packed sun-dried tomatoes, chopped
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2 tablespoons cider vinegar
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1/4 teaspoon pepper
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1/8 teaspoon salt
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| INSTRUCTIONS |
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. |
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