Spinach Pasta Salad

"Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta. While the pasta is cooking, place the onions and garlic in a large mixing bowl. Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well. Add tomatoes and spinach."

"Greek Style: Add kalamata olives, cucumber slices, and feta cheese for a Mediterranean twist. Italian Style: Include artichoke hearts and some shredded Parmesan cheese. Protein Boost: Include grilled chicken for added protein and to make it a meal. Storage The substantial ingredients in this salad hold up really well to the dressing, although, I do think it's best served within two hours of refrigerating. The baby spinach will wilt a bit if chilled longer than a few hours, but it will st"

Spinach pasta salad pairs baby spinach with al dente bowtie pasta, halved grape tomatoes, thinly sliced red onion and minced garlic. Olive oil and red wine vinegar dress the salad, coating the onions before the pasta is added. Cooked pasta is drained (not rinsed), tossed with the onion mixture, then combined with tomatoes and spinach. Season generously with kosher salt and freshly ground black pepper, and finish with grated Parmesan if desired. Variations include Greek, Italian, or added protein with grilled chicken. The salad stores refrigerated but is best served within a few hours for optimal spinach texture.

Read at Alternative Medicine Magazine