1 box bowtie pasta, cooked and drained
1 6-8 oz. container crumbled feta cheese
1 bag washed baby spinach, stems removed
20 Kalamata olives, pitted
1/8 cup olive juice from the olive jar above
grape or cherry tomatoes, halved
Dressing:
1/2 C olive oil
1/4 C red wine vinegar
Juice of 1 fresh lemon (about 3 Tbsp)
3-4 cloves garlic, minced
1 tsp finely chopped fresh oregano
1/2 tsp onion powder
1/8 tsp black pepper
Mix oil, vinegar, lemon juice, garlic, and spices in bottom of a large mixing bowl. Add to bowl the pasta, tomatoes, olives with their juice, and feta cheese. Cover and refrigerate for several hours. Before serving, add spinach and toss to mix. (If you add the spinach too soon before serving, it will wilt and not be so pretty.)
You can mix the dressing in a jar and keep in the fridge to sprinkle on green salads too.
(This recipe was shared by Retta on her blog, the Gazebo House.)