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
  1. 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.
  2. 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.