Prep time: 15 minutes
Cook time: 8 to 10 minutes
Total time: 25 to 30 minutes
Servings: 4
1 pound bow-tie pasta
1 tablespoon Dijon mustard
1 tablespoon chopped fresh oregano (or ¼ teaspoon dried oregano leaves)
2 tablespoons Pompeian red wine vinegar
¼ cup minced shallot
¼ cup Pompeian Smooth Extra Virgin Olive Oil
Salt and pepper, to taste
2 cups baby spinach
1 cup Castelvetrano olives
2 cups cherry tomatoes
1 block feta cheese, cubed
¼ cup finely chopped parsley
2 (5 ounce) tins light tuna packed in water, flaked
1. Bring a large pot of water to a boil over high heat. Salt the water, then add the pasta, stir and continue cooking pasta in building water until al dente (refer to packaging for approximate time). Drain, then rinse the pasta in cold water. Let it dry slightly then add to a large mixing bowl.
2. In a small bowl whisk together the mustard, oregano, vinegar and shallot. Whisk in the olive oil, then season with salt and pepper.
3. Pour dressing over the pasta and toss to combine. Add the spinach, olives, tomatoes, feta, parsley and tuna and gently toss. Serve immediately or cover and chill until ready to serve.
Made With
