1 (1 lb.) pkg. bow tie pasta
1 bag fresh baby spinach leaves
6 large fresh plum tomatoes, diced
1 lb. feta cheese, crumbled
1/2 cup canola or light olive oil
1/4 cup white vinegar
2 tsp. salt (or to taste)
1/2 tsp. white pepper

Cook pasta to al dente, drain and rinse with cold water immediately. Drain and keep cold until ready to prepare salad.

Large dice on tomatoes, add to pasta the spinach and crumbled feta cheese. Add the rest of ingredients. Toss and serve.

Submitted by: Julie Fuschino