Spinach Pasta Salad Seven-Layer Salad
CATEGORIES
INGREDIENTS
- Servings: 8
- 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
DIRECTIONS
- 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.