Tonight, I am going to a dinner potluck at a coworkers house. I like to bring dishes that do not have to be reheated or can be cooked in a crockpot. Here is what I am bringing tonight:
Spinach Salad with Sun-dried Tomatoes and Farfalle
1 lb. farfalle (bowtie) pasta
1 bunch green onions
1 ¾ oz. sun-dried tomatoes, cut into strips
1/2 lb. spinach, stalks trimmed and leaves shredded
1/3 cup toasted pine nuts
½ - ¾ cup olive oil
2 tablespoons chopped chilies (Serrano or jalapeno)
2 cloves garlic, finely diced
Salt and pepper, to taste
Cook pasta in a large pan of rapidly boiling salted water until al dente. Drain, rinse under cold water and drain again. Allow to cool and transfer to a large salad bowl. Trim the green onions and finely slice diagonally. Add to pasta with the sun-dried tomato, spinach, and pine nuts. To make dressing, combine the oil, chilies, garlic, salt, and pepper, in a small screw top jar and shake well. Pour the dressing over the top of salad just before serving. Toss well. Serves 6.
Do what you can, with what you have, where you are.
26th president of US (1858 - 1919)