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Rotini-Spinach Salad with Raspberry-Lime Dressing

caroleanne
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• Servings: 4-6
• 2 Tablespoons fresh lime juice
• 2 Tablespoons raspberry juice
• 1 teaspoon granulated sugar, or to taste
• 1 small clove garlic, finely chopped
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• 1 teaspoon extra virgin olive oil
• 8 ounces rotini pasta (cooked according to package directions, drained and chilled)*
• 2 cups baby spinach leaves (cleaned with hard stems removed), cut to bite size piece
• 1/2 cup pine nuts, toasted if desired
• 1/2 cup feta cheese, crumbled
• 1/3 cup green onion, finely chopped (white and light green parts, only)
• 1 cup fresh or frozen (thawed) red raspberries
• *NOTE: Any shaped pasta may be substituted. In addition, any green can be used. This is a wonderful salad for a hot summer day. If you add some cooked chicken, shrimp and/or whatever it becomes a main course