A simple and delicious combination of fresh, bright flavors that will make every other pasta salad obsolete.

  • 1 pound bowtie pasta, cooked, rinsed in cold water, and drained
  • 1 7-ounce jar sun-dried tomatoes in oil, drained
  • 1 red bell pepper, diced
  • ¾ cup sliced black or green olives
  • 1 cup spinach
  • ¼ cup basil leaves, chopped
  • ½ cup grated Parmesan cheese


  • ¾ cup olive oil
  • 2 tablespoons white vinegar
  • 2 tablespoons water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon dry oregano
  • 1 teaspoon dry basil
  • 1 teaspoon garlic
  • black pepper to taste

  1. In a large bowl combine pasta, sun-dried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.
  2. In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic, and pepper. Drizzle over the pasta salad and serve.
  3. Enjoy!
Carla Witt Ford
Written by Carla Witt Ford
A native West Virginian, Carla has been adding her touch to photography, print, and other areas of design for more than half of her life. Before joining WV LIVING she was a photographer for the government and an adjunct photography professor at Fairmont State University (BS Graphic Design alumna). As a BFA graduate from the West Virginia University School of Design, she seeks to share the beauty of her beloved state through her work. Whether it is with wit or wisdom, as an artist, she is always looking for new ways to make her audience sit up and take notice.