16 ounce bowtie pasta, cooked and drained in cold water
1 7 ounce jar sun-dried tomatoes in oil, drained
1 red bell pepper, diced
1 6.5 ounce can sliced olives,
1 cup spinach
¼ cup basil, chopped
½ cup grated parmesan cheese
Dressing:
¾ cup olive oil
2 tablespoons white vinegar
2 tablespoons water
1 teaspoon salt
1 teaspoons sugar
1 teaspoon dry oregano
1 teaspoon dry basil
1 clove garlic
black pepper to taste
In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.
To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper.
Drizzle the dressing over the pasta salad and chill.
