This pasta salad with spinach and a simple garlic and chilli dressing only takes half an hour to whip up. Light and healthy, it’s perfect for summery dinners outside
- 500g farfalle or spiral pasta
- 3 spring onions
- 50g sun-dried tomatoes, cut into strips
- 1kg spinach, stalks trimmed and leaves shredded
- 50g pine nuts, toasted
- 1 tbsp chopped oregano
- 60ml olive oil
- 1 tsp sliced chilli
- 1 garlic clove, crushed
Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain, rinse under cold water and drain again. Allow to cool, then transfer to a large salad bowl.
Trim the spring onions and thinly slice diagonally. Add to the pasta with the tomato, spinach, pine nuts and oregano.
To make the dressing, combine the olive oil, chilli, garlic and some salt and pepper in a small screw-top jar and shake well. Pour the dressing over the top of the salad and toss well to combine.
This would be really nice the next day in lunchboxes, so cook up some extra and save it for a quick and easy lunch