Holly’s Summertime Garden Pasta Salad

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One of my girls requested grilled pineapple and chicken kabobs, so the main dish was taken care of, but I needed something to round out the meal. The winter in St. Louis was so mild this year that most all of my herbs managed to stay alive in the pots on my deck. They’ve been greening up and leafing out all over the place for weeks and I have been itching to have a reason to use them. This sweet bell pepper, lemon, herb, feta and Hodgson Mill Whole Wheat Bow Tie Pasta salad was the perfect answer. It’s quick, full of flavor, made good use of my fresh herbs and went perfectly with the grilled chicken we were having. I love it when things work out this way!

Ingredients

  • 3 cups Hodgson Mill Whole Wheat Bow Ties
  • 2 Tbsp olive oil
  • 2 cups bell pepper, large diced
  • 1 1/2 cup red onion, large diced
  • 5 cups spinach, fresh, baby spinach leaves
  • 3/4 cup wine, white
  • 3 Tbsp parsley, chopped fresh, italian parsley
  • 3 Tbsp oregano, chopped, fresh
  • 1 Tbsp thyme, fresh lemon or fresh regular thyme
  • 1 small lemon lemon zest, grated
  • 1 small lemon lemon juice
  • 1 1/2 cup feta cheese, crumbled
  • salt, to taste
  • pepper, to taste

Directions

Heat olive oil in a large skillet and sauté peppers and onion until crisp tender.  Add wine and allow the mixture to simmer until almost evaporated.  Add spinach to skillet with peppers and onion and stir until spinach is wilted.  Remove skillet from heat.  Stir in pasta, herbs, lemon juice, lemon zest and feta cheese.  Toss to combine.  Season with salt and pepper to taste.  Serve warm or at room temperature.

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