I can't believe I'm writing this, but with temperatures still regularly in the 100s, it's been almost too hot to cook. I made a batch of pumpkin muffins last week, and some banana bread over the weekend but in the evening, I am hot and tired and turn to some of my summer supper tricks. This can be served warm or cold and it's delicious!
1/2 lb bowtie pasta
1/4 c. toasted pine nuts
1/2 c. chopped kalamata olives
1/2 c. crumbled feta
1.5 cups cooked chicken
3 cups chopped fresh baby spinach
1/2 cup red wine vinegar
3 garlic cloves, chopped
3/4 c. olive oil
1 tsp dried basil (or 1 T chopped fresh)
1/2 tsp. dried oregano (or 1 tsp. chopped fresh)
1/2 tsp. dried marjoram
3 T lemon juice
salt and pepper to taste
Make vinaigrette by combining all ingredients and whisking in a bowl or shaking up in a glass jar.
Cook bow tie pasta according to package instructions. Toss with the rest of the ingredients. Add Greek vinaigrette until it looks moist enough. Serve with more vinaigrette on the side. The vinaigrette will keep in the refrigerator for about a week.