Lisa Quinn, Dellinger Park Thursday Women, B2
8 oz. uncooked small shell pasta
1 pint grape tomatoes, halved
2 cups coarsely chopped fresh spinach
1 yellow bell pepper, chopped
¼ cup finely chopped red onion
3 Tbsp. chopped fresh dill
Fresh lemon vinaigrette (see below)
1 4-oz. package crumbled Feta cheese
Cook pasta according to package directions; drain. Toss pasta with tomatoes and remaining ingredients. Serve immediately, or cover and chill up to 8 hours. Makes 4-6 servings.
Fresh lemon vinaigrette: Whisk together 1/4 cup fresh lemon juice; 1/4 cup olive oil; 2 Tbsp. red wine vinegar; 2 garlic cloves, pressed; 1 tsp. salt; and 1/2 tsp. pepper. Makes about 2/3 cup.
