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Bistro Pasta Salad

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Ingredients
  Torn fresh spinach 4 Cup (64 tbs)
  Cooked orecchiette¬†/Small seashell macaroni 4 Cup (64 tbs) (About 8 Ounces Uncooked)
  Chopped tomato 1 Cup (16 tbs)
  Sliced onion 1⁄2 Cup (8 tbs) (Vertically Sliced)
  Marinated artichoke hearts 6 Ounce, drained and chopped (1 Jar)
  Oil cured ripe olive 12
  Sun dried tomato vinaigrette 3 Tablespoon
  Crumbled feta cheese 3⁄4 Cup (12 tbs)
Directions

Combine first 6 ingredients in a large bowl.
Pour 1 cup Sun-dried Tomato Vinaigrette over spinach mixture, and toss well.
Sprinkle crumbled feta cheese over salad.

Recipe Summary

Dish: 
Salad
Ingredient: 
Pasta
Cook Time: 
6 Minutes

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Average: 4.2 (13 votes)