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Spinach Pasta Salad Seven-Layer Salad


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Member since 2014

Serves 8 | Prep Time | Cook Time

Ingredients

1/3 cup white wine vinegar
2 teaspoons dried basil
2 large cloves garlic
1 teaspoon salt
1 teaspoon pepper
¾ cup olive oil
1 pound bow tie pasta
1 bag baby spinach
1 cup pine nuts
8 ounces feta cheese
1 head of iceberg lettuce, chopped
2 stalks of celery, chopped
1 red bell pepper, chopped
10 ounces frozen peas, thawed
¾ cup ranch dressing
8 slices turkey bacon, cooked, crumbled
½ cup cheddar cheese, grated


Place the lettuce in a clear glass bowl. Top with a layer of celery, then bell pepper, and then add peas. Spread ranch dressing over the peas. Top with a layer each of bacon and cheese.


Mix wine vinegar, basil, garlic cloves, salt, & pepper together. Whisk in ¾ cup olive oil. Cook 1 pound bow tie pasta. Add 1 bag baby spinach, 1 cup pine nuts (toasted in 350° F oven for 7 minutes, stir, then cook 5 more minutes or until lightly brown - not burned!) & 8 ounces of feta cheese. Toss all in bowl at least 1 hour before serving.


Pairs Well With


Notes

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