1 1/2 cups of farfalle (bow-tie) pasta
1 cup baby spinach, rinsed and pat-dry
8 sun-dried tomatoes, sliced
1 cup of grated carrot
2 scallions, thinly sliced
1 clove of garlic, minced
1 dill pickle, diced
1/3 cup extra-virgin olive oil
2 Tbsp. red wine vinegar
1/2 cup Greek yogurt
1 tsp. fresh oregano, finely chopped
1/4 cup chopped fresh basil
1 cup of diced Feta cheese
sea salt and fresh ground pepper to taste
chopped chives for garnish
• Place a large pot of water on your stove-top and bring to a boil. Add a good amount of salt and cook according to instructions then quickly rinse under cold water and strain well.
• In the meantime, chop, slice and dice your ingredients and add into a large bowl (except the olive oil, vinegar and yogurt). Add the pasta into the bowl and gently toss. Now mix the olive oil, yogurt and vinegar in a small bowl then add to the pasta salad and stir in along with the chopped fresh herbs and cubes of Feta.
• Now have a taste and adjust seasoning. Serve room temperature or chilled with chopped chives for garnish.