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Tuscan Pasta Salad

Alyssa Rivers, The Recipe Critic
  • 20 minutes
  • Serves 6 to 8

INGREDIENTS

16 oz

bowtie pasta, cooked and drained in cold water

1

jar sun-dried tomatoes in oil, drained

1

red bell pepper, diced

1 6.5 ounce can

sliced olives,

1 cup

spinach

1/4 cup

basil, chopped

1/2 cup

grated parmesan cheese

Dressing:

3/4 cup

olive oil

2 tbsp

white vinegar

2 tbsp

water

1 tsp

salt

1 tsp

sugar

1 tsp

dry oregano

1 tsp

dry basil

1 clove

garlic

black pepper