Dressed with a simple vinaigrette made from fresh herbs and a good quality extra-virgin olive oil, this pasta salad is as delicious as it is easy to prepare. The homemade Italian dressing will keep in the refrigerator for a couple of days, so consider doubling the recipe to keep some on hand.
Oxmoor House MARCH 2010
1. Cook pasta according to package directions, omitting salt and fat. Rinse with cold water; drain.
2. While pasta cooks, prepare Italian Dressing. Combine dressing and tomatoes in a large bowl. Add pasta and spinach; toss well, and top with cheese.
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