Spinach Penne Toss
Spinach provides a delicious base for all the wonderful flavor combinations found in this hearty salad.
—KIERSTE WADE MIDLAND, MI
START TO FINISH: 25 MIN. MAKES: 10 SERVINGS
2 cups uncooked penne pasta
1 medium sweet red pepper, julienned
1 medium onion, sliced
1 tablespoon plus 1/4 cup olive oil, divided
1 package (6 ounces) fresh baby spinach
3/4cup crumbled cooked bacon
1/2 cup crumbled feta cheese
1/2 cup oil-packed sun-dried tomatoes, chopped
2 tablespoons cider vinegar
1/4 teaspoon pepper
1/8 teaspoon salt
1. Cook pasta according to the package directions. Meanwhile, in a skillet, saute red pepper and onion in 1 tablespoon oil for 3-4 minutes or until tender.
2. Drain the pasta and place in a serving bowl. Add the red pepper mixture, spinach, bacon, feta cheese and the tomatoes.
3. In a small bowl, whisk the vinegar, pepper, salt and remaining oil. Drizzle over pasta mixture; toss to coat.