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
S|L 