1 (12 ounce) package butterfly pasta 10 ounce bag of fresh baby spinach, rinsed and torn into bite-size piece 2 ounces crumbled feta cheese with basil and tomato 1 red onion, chopped 1 (15 ounce) can black olives, drained and chopped 1 cup Italian-style salad dressing 4 cloves garlic, minced 1 lemon, juiced 1/2 teaspoon garlic salt 1/2 teaspoon ground black pepper
1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. 2 In a large bowl, combine the pasta, spinach, cheese, red onion and olives. 3 Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled.
