Spinach Pasta Salad
Serving Size / Yield
10-12 servings
Ingredients
- 8 oz. corkscrew spinach macaroni, cooked and rinsed
- 1 (8 oz.) can artichoke hearts, drained and cut into chunks
- 3/4 C. pitted black olives
- 1/2 C. bottle roasted sweet red peppers, drained and cut into strips
- 1 med. red onion, chopped
- 1 oz. provolone cheese, cubed
- 1 oz. cheddar cheese, cubed
- 1/4 C. salad oil
- 2 Tbs. honey
- 3/4 tsp. dried basil, crushed
- 1/2 tsp. dried dill weed
- 1/2 tsp. garlic powder
- 1/2 tsp. pepper
- 1/4 tsp. salt
Directions
In a large mixing bowl combine the macaroni, artichoke hearts, olives, roasted pepper, onion, and cheeses. Toss to mix.
For dressing:
In a screw-top jar, combine the vinegar, oil, honey, basil, dill weed, garlic powder, pepper and salt. Cover and shake well.
Pour dressing over macaroni mixture and toss to coat. Cover salad and refrigerate for several hours or overnight.
