This the perfect potluck salad. It has enough body to satisfy any hunger and is still refreshing. The pine nuts and the sun dried tomatos add a nice note that pairs well with a nice red wine.

Ingredients

5 oz Baby Spinach
16 oz Sun Dried Tomatos, Julienne
6 oz Pine nuts, Toasted
1/2 lbs Farfalle
3 Spring Onions
5 tbsp EV Olive Oil

Preparation

• Cut the spinach in 1/2 in strips and slice the spring onions very thin
• Cook the Farfalle al dente
• Add everything to a bowl, mix well and season to taste with salt and pepper
• Let rest over night