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I used to make this salad at a take out market I worked at during my summer & holiday breaks from college. I then made it many years later at an office picnic where it was as popular as it was at the market.

One warning - I didn't have any exact measurements, but just made this the other night & tried to measure everything, but these are only guidelines if wanted.


  • Pasta (we used bowties at the market, but I have used penne since I like to use healthier white pastas & haven't seen bowties in the markets near me)
  • Olive Oil
  • Red Wine Vinegar (about 5-6 tbsp for 1 box of pasta)
  • Grated Cheese (enough to lightly coat the pasta)
  • Baby Spinach (3/4 to 1 bag)
  • Red/Yellow/Orange Peppers - cut into thin bite-size strips (about 2 peppers)
  • Red Onion - thinly sliced (about 1/4 of a medium sized onion)
  • S&P


  • Cook pasta according to package directions
  • Cool immediately & place in bowl
  • Drizzle enough olive oil to lightly coat pasta
  • Add vinegar, cheese, spinach, peppers, onion, & S&P
  • This is where preference comes into play - I like a little more "bite" so I add a little more vinegar. Add enough veggies that people get more than pasta in a bite. Be careful with the red can over power the rest of the dish. Also, be careful on the salt as some cheeses can be saltier than others.

Categories: Appetizer  Pasta  Salad  Side Dish 
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