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(serves 4)

1 1/2 cups of farfalle (bow-tie) pasta

1 cup baby spinach, rinsed and pat-dry

8 sun-dried tomatoes, sliced

1 cup of grated carrot

2 scallions, thinly sliced

1 clove of garlic, minced

1 dill pickle, diced

1/3 cup extra-virgin olive oil

2 Tbsp. red wine vinegar

1/2 cup Greek yogurt

1 tsp. fresh oregano, finely chopped

1/4 cup chopped fresh basil

1 cup of diced Feta cheese

sea salt and fresh ground pepper to taste

chopped chives for garnish

         •        Place a large pot of water on yourstove-top and bring to a boil. Add a good amount of salt and cook according toinstructions then quickly rinse under cold water and strain well.

         •        In the meantime, chop, slice and diceyour ingredients and add into a large bowl (except the olive oil, vinegar andyogurt). Add the pasta into the bowl and gently toss. Now mix the olive oil,yogurt and vinegar in a small bowl then add to the pasta salad and stir inalong with the chopped fresh herbs and cubes of Feta.

         •        Now have a taste and adjust seasoning.Serve room temperature or chilled with chopped chives for garnish.

July 26, 2019

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