2small sweet peppers, seeded and dicedwe used 1 red & 1 yellow
½cupred onion, diced120 ml
2cupsspinach, packed480 ml
1cupkalamata olives, pitted240 ml (sub sun-dried tomatoes if you don't like olives)
1pintcherry or grape tomatoes, quartered480 ml (about 2 cups)
Dressing
⅓cupgood quality olive oil80 ml
⅓cupred wine vinegar80 ml
2tbspbalsamic vinegar30 ml
1tbspdijon mustard15 ml
2largegarlic cloves, peeled and minced
2tbspitalian seasoning30 ml
1tbsptamari15 ml
1tsppaprika15 ml
½tspsea salt3 ml
¼tspcrushed chilis 1 ml (optional)
Instructions
Cook your pasta of choice according to the directions on the package. Make sure the pasta isn't overcooked or it will fall apart in the salad. We used Eden Organic Spelt Pasta in this dish.
Drain and rinse the pasta in cool water to stop the cooking process.
Prep the veggies. Remove the stems from the spinach and roughly chop to measure about 2 cups packed.
Place all the ingredients for the dressing in a large bowl and whisk together.
Add the pasta to the bowl and stir. Add all the vegetables and stir again.
Cover and let the salad sit in the refrigerator for at least 2 hours so that the flavours blend. Stir again before serving.
This salad will keep well refrigerated for 5 to 7 days but it won't last that long!