Linguine Spinach Salad

1 (12 ounce) package farfalle pasta or linguine noodles - cooked

10 ounces baby spinach, rinsed and torn into bite-size piece

2 ounces crumbled feta cheese with basil and tomato

1 red onion, sliced
3/4 cup Sun-dried tomatoes - washed and drained
Olive oil (about 1/2 cup)
1 cup Italian-style salad dressing

4 cloves garlic, minced

1/2 cup Pine Nuts - toasted


1 lemon, juiced

1/2 teaspoon garlic salt

1/2 teaspoon ground black pepper


1.Soak washed sun dried tomatoes in 1/2 cup of EVOO for about 30 mins.

After soaked, remove tomatoes from EVOO and chop into tiny pieces. Place chopped sun-dried tomatoes in a large mixing bowl.

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

2.In a large bowl, combine the pasta, spinach, cheese, red onion.

3.Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled.