Spinach Salad with Sun-dried Tomatoes and Farfalle

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Master Chef
Sep 2, 2004
Sierra Valley, Northern California, USA
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.
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