Pasta Salad with Fresh Spinach

Two things . . .

#1 – I picked up a copy of Cinch and we have been eating a lot of spinach.

#2 – We are blessed with a garden box full of spinach, so we are eating a lot of spinach.

Last night I decided to try a pasta salad recipe from the Cinch book with fresh spinach in it, something new to me.  It was delicious, all except for the 1/2 cup of red onions that it called for per serving.  Right now I’m wondering how much gum I’ll have to chew before the taste of onions is gone from my taste buds.  I really like this recipe, but with 3/4 cup less onions.

Pasta Salad with Fresh Spinach (serves two)

1 cup of cooked macaroni (I used spiral)

1 cup quartered artichokes

1 cup thinly sliced carrots

1 1/2 cups sliced spinach (sliced like ribbons)

1/4 cup thinly sliced red onion

2 Tablespoons olive oil

2 Tablespoons red wine vinegar

1 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon crushed rosemary

1/2 cup feta cheese

Toss pasta and veggies in a bowl.  Mix together oil, vinegar, spices, and toss with veggies.  Top with crumbled feta.

---