Sunday, March 11, 2007

Asiago and Pasta Spinach Salad

You will need:
3 cups boiling water
4 ounces sun-dried tomatoes, packed without oil (about 2 cups)
2 tablespoons extra-virgin olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cloves garlic, crushed
6 cups hot cooked cavatappi (about 6 ounces uncooked ridged, spiral pasta)
1 (10 ounce) package fresh spinach, torn
3/4 cup grated Asiago cheese
1/2 cup freshly grated Parmesan cheese
Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes. Drain and chop.Combine tomatoes, oil, salt, pepper, and garlic in a large bowl. Add pasta and spinach; toss gently. Sprinkle with cheeses; toss gently.
NOTE: May substitute the Italian cavatappi with fusilli, penne or any other medium-sized pasta.
~Cooking Light Recipie

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