Heirloom Pasta Salad

Heirloom Pasta Salad

Miz Helen's Kitchen

Ingredients

3 cups mini Heirloom Mixed Tomatoes

1-1/2 cups Green Olives, pitted

1-1/2 cups Kalamari Olives, pitted

1 medium red onion, chopped

4 cups baby spinach

12 oz. dry Farfalle Pasta, cooked

2 cups Mini Mozzarella Balls

1 cup Feta Cheese

Dressing

1 cup olive oil

1/3 cup apple cider vinegar

1/4 cup balsamic vinegar

2 teaspoons dried basil

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon red pepper flakes

Directions

In a pint jar with a lid, mix the olive oil, vinegar's basil, thyme, oregano, salt, pepper and red pepper flakes. Shake the dressing until completely mixed, then set aside.

Wash and dry the tomatoes, then quarter the tomatoes.

Place the tomatoes, olives, and onions into a very large mixing bowl.

Shake the dressing well and then pour the dressing over the tomato, olive's and onion mix. Let set at room temperature for 30 minutes.

Cook the pasta according to directions, drain and rinse with cool water until the pasta has cooled.

Pour the drained and cooled pasta in the mixing bowl with the tomatoes, olive's and onions. Fold the pasta in very gently.

Toss in the spinach and cheese.

Toss the salad until it has been completely mixed.

Let set in the refrigerator until ready to serve.

Enjoy!