Ingredients
Pasta and Vegetables
- 16 ounces uncooked bowtie pasta
- 1 (7-ounce) jar sun-dried tomatoes in oil, drained
- 1 diced red bell pepper
- 1 (6.5-ounce) can sliced olives
- 1 cup spinach
- ¼ cup chopped basil
- ½ cup grated Parmesan cheese
Dressing
- ¾ cup olive oil
- 2 tablespoons white vinegar
- 2 tablespoons water
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- 1 clove minced garlic
- Black pepper to taste
Instructions
- Boil the pasta: Bring a large pot of water to a boil over high heat. Add the 16 ounces of uncooked bowtie pasta and cook until tender but still slightly firm, about 10 minutes. Drain the pasta and rinse it with cold water to stop the cooking process and cool it down.
- Combine the main ingredients: In a large bowl, mix together the cooked pasta, sun-dried tomatoes (drained), diced red bell pepper, sliced olives, fresh spinach, chopped basil, and grated Parmesan cheese. Toss gently until evenly combined.
- Prepare the dressing: In a small bowl, whisk together the olive oil, white vinegar, water, salt, sugar, dry oregano, dry basil, minced garlic, and black pepper to taste, creating a well-balanced vinaigrette.
- Toss the salad: Drizzle the dressing over the pasta mixture and toss thoroughly to coat all the ingredients evenly. Serve immediately or chill before serving for enhanced flavor.
Notes
- For best results, use sun-dried tomatoes packed in oil for extra flavor and moisture.
- Rinsing the pasta with cold water after boiling prevents it from becoming mushy and helps it cool faster for the salad.
- This salad can be prepared a few hours ahead of time and refrigerated. Bring to room temperature before serving to maximize flavor.
- Feel free to add grilled chicken or cannellini beans for extra protein.
- Adjust the amount of garlic and black pepper according to your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
