Ingredients[+] Add all ingredients
10 ounces baby spinach, rinsed and torn into bite-size piece (I don't tear my leaves, I leave them whole) [+]
2 ounces crumbled feta cheese [+]
1 red onion, chopped (I only use half of the onion) [+]
1 (15-ounce) can black olives, drained and chopped [+]
grape tomatoes, cut in half (I used a small container, but I'm obsessed with grape tomatoes! Use them to your liking) [+]
1 cup Italian-style salad dressing [+]
4 cloves garlic, minced (I bought a jar of minced garlic and used 2 teaspoons) [+]
1 lemon, juiced [+]
1/2 teaspoon garlic salt (I used garlic powder) [+]
1/2 teaspoon ground black pepper [+]
1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. In a large bowl, combine the pasta, spinach, cheese, red onion and olives.
3. Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled.
A young cook from Minnesota, she is gluten-free and has shared many delicious, healthy, and gluten-free recipes. This was great for our campaign with Generation Rescue as many autistic children are on gluten and casein free diets.