Spinach Penne Toss Recipe | Taste of Home

Spinach Penne Toss  (Slightly Edited)

Spinach provides a delicious base for all the wonderful flavor combinations found in Kierste Wade's hearty salad. The Midland, Michigan reader writes, This salad is perfect for so many different occasions, including when company comes.”

10 ServingsPrep/Total Time: 25 min.

Ingredients

• 2 cups uncooked penne pasta
• 1 medium sweet red pepper, julienned (#2 cone on Food Cutter)
  
• 1 medium onion, (#3 cone on Cutter (cut onion in 1/4s and hold skin in palm of hand as you feed it into the machine(Don't cut yourself!)))
• 1/4 cup of Olive Oil
  
• 1 package (6 ounces) fresh baby spinach
• 3/4 cup crumbled cooked bacon
• 1/2 cup crumbled feta cheese
• 1/2 cup oil-packed sun-dried tomatoes, chopped
• 2 tablespoons cider vinegar
• 1/2 teaspoon of Darn Good Seasoning
  

Directions

• Cook pasta according to package directions. Meanwhile, in a large
• skillet, saute red pepper and onion
  
• Drain pasta and place in a serving bowl. Add the red pepper mixture,
• spinach, bacon, feta cheese and tomatoes. In a jar with a
• tight-fitting lid, combine the vinegar, Darn Good Seasoning and olive
• oil; shake well. Drizzle over pasta mixture; toss to coat. Yield: 10
• servings.

Nutrition Facts: 1 serving (1 cup) equals 179 calories,

© Taste of Home 2009