Spinach Pasta Salad
By Yankee Magazine|Jun 23 2013|
A colorful summer salad that’s full of flavor. Try adapting it to use up whatever is on the pantry shelf — tomato instead of pimiento, green olives instead of black ones, perhaps a different cheese.
Yield
10 to 12 servings
Ingredients
8 ounces corkscrew spinach pasta
1 can (8-1/2 ounces) artichoke hearts, drained and sliced
3/4 cup pitted black olives
1/2 cup chopped pimiento, drained
1 medium-size red onion, chopped
1 ounce provolone cheese, cubed
1 ounce cheddar cheese, cubed
1/3 cup white wine vinegar
1/4 cup salad oil
2 tablespoons honey
3/4 teaspoon dried basil
1/2 teaspoon dried dillweed
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon salt
Instructions
Cook the pasta according to the package directions. Rinse and drain well.
In a large mixing bowl, combine the pasta, artichoke hearts, olives, pimiento, onion, and cheeses. Toss to mix. In a screw-top jar or small mixing bowl, combine the remaining ingredients. Shake or whisk to mix well. Pour over the pasta mixture. Toss to coat. Cover and refrigerate for several hours or overnight before serving.
Very good mix. Tried it twice. Second time, I added a touch of Dijon mustard and my family liked it more.