Penne Pesto Salad with Wilted Spinach and Tomatoes

Serves 4
Summer time, is salad time. This recipe will please the vegetarians.

You will need

½ cup (125 ml) Ina Paarman’s Greek Dressing
1 x 125 g Ina Paarman’s Basil Pesto
2 T (30 ml) olive oil

250 g penne
Ina Paarman’s Garlic Pepper Seasoning
baby spinach, about 2 handfuls
8 pieces of Ina Paarman’s Sun-dried Tomatoes, sliced
1 cup (250 ml) cherry tomatoes, halved
1 t (5 ml) sugar
1 bunch of spring onions, sliced
½ cup kalamata olives, pipped
1 wheel of feta cheese, crumbled
fresh mint

Method

Mix all the dressing ingredients in a screw top jar.

Leave to stand.

Boil the pasta, done to your taste.

Drain pasta, return to the pot, season with 1 t (5ml) Garlic Pepper Seasoning, toss, while still hot, with the dressing.

Line a large platter with spinach and decant hot pasta over spinach.

Mix the Sun-dried Tomatoes together with the cherry tomatoes and season with Garlic Pepper Seasoning and a little sugar.

Top pasta with tomatoes, spring onions, olives and feta.

Just before serving top with a small handful of roughly chopped mint leaves.