Ingredients:

  • 16 oz (450g) Rotini or Fusilli pasta
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1/3 cup (80ml) Sun-dried tomato infused oil
  • 3 tbsp (45ml) Red wine vinegar
  • 1 clove (5g) Garlic, minced finely
  • 1 tsp (5g) Dried oregano
  • 1/2 tsp (3g) Sea salt
  • 1/4 tsp (1g) Cracked black pepper
  • 3/4 cup (110g) Sun-dried tomatoes, thinly sliced
  • 4 oz (115g) Feta cheese, crumbled
  • 2 cups (60g) Fresh baby spinach, chopped
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1 cup (150g) Cherry tomatoes, halved
  • 1/4 cup (10g) Fresh basil leaves, chiffonade

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1-2 minutes less than the package directions. Drain the pasta in a colander and immediately rinse with cool water to stop the cooking process. Toss with 1 tbsp of olive oil to keep the noodles separated.
  2. In a small jar or bowl, combine the reserved sun-dried tomato oil, red wine vinegar, minced garlic, oregano, salt, and pepper. Shake or whisk vigorously until the mixture is emulsified and appears slightly thickened.
  3. In a large mixing bowl, combine the cooled pasta, sliced sun-dried tomatoes, cherry tomatoes, olives, and chopped spinach.
  4. Pour the prepared vinaigrette over the pasta mixture and fold in the crumbled feta cheese and fresh basil leaves until evenly coated.