Ingredients
- 1 lb Anna Whole Grain Rotini, cooked
- 1 cup Cento Imported Extra Virgin Olive Oil, divided
- 1/3 cup Bellino Red Wine Vinegar
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 tbsp Bellino Minced Garlic
- 1 jar Cento Jumbo Pitted Black Olives (5.75 oz), sliced
- 1/2 small Red Onion, thinly sliced
- 3 cups Fresh Baby Spinach Leaves
- 1 bunch Fresh Basil Leaves, chopped in thin ribbons
- 1 cup Parmigiano-Reggiano Cheese, freshly grated
- 1 Jar Bellino Sun Dried Tomatoes (7.5 oz)
Directions
To cook pasta: bring a large pot of water to a boil, season with salt and cook pasta until just under package instructions or very al dente. Stir the pasta frequently throughout, then strain and rinse under cold water for a moment. Spread the pasta on a baking sheet and drizzle with 1 tablespoon olive oil, allow to cool completely. While the pasta cools, prepare the vinaigrette in a small mixing bowl by combining red wine vinegar, salt, pepper and garlic. While whisking, drizzle olive oil in a slow, steady stream to ensure that the dressing is emulsified. Set aside. Transfer cooled pasta to a large mixing bowl and combine with prepared dressing and all remaining ingredients. Mix together and chill for at least an hour before serving. Serves 4-6.
