Tomato and Spinach Farfalle Salad

Ingredients

1/2 box farfalle pasta 

1 package cherry tomatoes

Fresh spinach 

1 small block feta (you can also buy this pre-crumbled)

Greek dressing or the light vinaigrette of your choice. 

Note: I'm not including exact amounts here because there really aren't any. Its solely your preference how much of each ingredient you add. You really can't ruin this salad.

Directions

1. Wash the cherry tomatoes. Chop them lengthwise and sit them aside. Wash the spinach. Do not chop.

3. Boil the pasta. Roughly 2 minutes before the pasta is finished boiling add spinach leaves to the water. Spinach leaves shrink considerably when they wilt, so don't be afraid to add too much. You can add as much as you like. 

4. Put the chopped cherry tomatoes into a colander. Drain the pasta/spinach mixture by pouring it through the colander on top of the cherry tomatoes. This blanches the tomatoes and warms them – ensuring that you aren't mixing hot and cold temperatures. While doing that works with some dishes, you don't want to pull that stunt with a pasta salad, got it? 

5. Move the pasta/spinach/tomato mixture from the colander to a mixing bowl. Crumble the feta on top of the salad. Add 1/3 cup of the salad dressing. Mix the dressing and cheese into the pasta salad. The amount of salad dressing you use depends upon how much spinach and noodles you're using. Taste the pasta salad first to make sure it has enough kick before serving. You can always add more dressing.