With its fresh, crisp blend of fruit-and-veggie flavors, this pretty salad from our Test Kitchen is perfect for any springtime dinner or luncheon.
- 1 cup uncooked bow tie pasta
- 1 package (10 ounces) fresh baby spinach
- 1 medium sweet yellow pepper, diced
- 1/2 cup chopped dried apricots
- 1/2 cup balsamic vinaigrette
- Cook pasta according to package directions. Meanwhile, in a large serving bowl, combine the spinach, yellow pepper and apricots.
- Drain pasta and rinse in cold water; add to spinach mixture. Drizzle with vinaigrette and toss to coat. Yield: 8-10 servings.
Originally published as Spinach Pasta Salad in Simple & Delicious March/April 2008, p10
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