Monday, April 19, 2010

Bow Tie Pasta Salad

This pasta salad was brought by one of our PTA members for a luncheon we had for the staff during Parent/Teacher conferences. Matter of fact, it was my last luncheon for Asbell's staff. Was a sad day for me for two reasons - 1) because I have gotten to know and enjoy this group of teachers and 2) means it's my kids' last year in elementary school!!

On to the recipe....this salad was a huge hit so I had to get my hands on the recipe. I made it for our potluck at church on Sunday and again, huge hit!

1 lb box - bow tie pasta
1 pkg fresh baby spinach, stemmed
1 can black olives (whole or sliced)
1 can quarted artichokes, drained & chopped
1 avacado, chopped
grape tomatoes, halved
1 (4 oz) pkg feta cheese
1 bottle Girard's Romano Cheese dressing

Cook pasta, drain & toss with 1/2 bottle of dressing. (This can be done a day ahead) Refrigerate. Before serving, add vegetables & remaining salad dressing. Top with feta cheese.

NOTE: You're supposed to use Girard's Romano Cheese dressing and apparently the only place in NWA that carries this dressing is at Marvin's IGA on College/near Dickson because the manager special orders it. I used Girard's Italian dressing for my potluck and it turned out equally as good.

I also added:

1/4 c grated Parmesan cheese
Salt, black pepper & red crushed peppers, to taste
1/2 thinly sliced red onion

I know you'll enjoy!!!

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