Ingredients

The following ingredients have 12 Servings
  • 16 ounce box of Mezzi Rigatoni Pasta
  • 1 jar of sun dried tomatoes (drained then chopped, with oil reserved (we used Delallo) (6.7 ounce))
  • 1 cup pitted kalamata olives
  • ¼ cup toasted pine nuts
  • ½ cup fresh basil leaves (julienned plus extra small leaves for garnish)
  • 1 large clove garlic (minced)
  • ½ teaspoon crushed red pepper
  • 4 ounces feta cheese (broken into large chunks)
  • 2 cups baby spinach leaves
  • ¼ cup olive oil
  • ¼ cup white balsamic vinegar
  • salt and fresh ground pepper

Instruction

  • Cook the pasta according to the package directions. Drain and return to the cooking pot. Toss the pasta with 2 tablespoons of the reserved sun dried tomato oil. Set aside to cool.
  • In a large mixing bowl, combine the chopped sun dried tomatoes, olives, basil, pine nuts, and spinach. Add the cooled rigatoni and toss.
  • In a small bowl whisk together the olive oil, 2 tablespoons of the reserved sun dried tomato oil, balsamic vinegar, minced garlic, crushed red pepper, and salt and pepper to taste.
  • Pour the dressing over the pasta and toss to coat.
  • Garnish with additional small basil leaves, fresh ground black pepper and the feta cheese.
  • Serve immediately