As I was making my tomato tart I was thinking about a nice salad to serve alongside.
This recipe popped up on the Cooking Light blog and it was perfect (Can the I-Pad read my mind?)! The addition of the pasta made it a little more filling which was perfect for this meatless meal and as a lunch salad on it's own. I had the leftovers the next day and it was still great! This is a super simple salad with only 3 main ingredients (not including the dressing). But it goes to show that the simplest of dishes are usually the best!
Ingredients:
3/4 cup mini farfalle pasta
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar or rice vinegar
1/2 teaspoon Dijon mustard
1 small squirt honey
1/4 teaspoon freshly ground pepper
a pinch of salt
2 garlic cloves, minced
3 cups baby spinach
1/4 cup chopped red onion
Cook pasta according to package directions. Drain. Rinse with cold water and drain again. Transfer to a large bowl. Combine olive oil and next 6 ingredients in a small bowl, stirring well with a whisk. Por some of the dressing over the pasta and toss, Add spinach and onions and pour over the rest of the dressing. Toss a few times. Garnish with some thyme if you have some. Shaved Parmesan would go well too. Enjoy!
Serves 4
No comments:
Post a Comment