Ingredients

A Ruby Tuesday Recipe with Chef Peter Glander

1 lb pasta (linguine, farfalle, penne, your choice)
1/2 cup black olives, chopped
1 1/2 cups fresh spinach, choped
1 cup red onion, julienne
3/4 cup roast red peppers, medium dice
1/2 cup feta chewese crumbles
1/4 cup fresh Parmesan cheese, grated
3/4 cup olive oil
1/4 cup basil pesto
3 TBSP parsley, chopped

Directions

Cook pasta according to pkg directions. Place olives, spinach, and red onions in a mixing bowl, then add the pasta, red peppers, and cheeses. In a separate bowl, combine the oil and pestao and whisk until you have a smooth, consistent texture for the dressing. Fold this dressing with the other ingredients gently to ensure all items are well incorporaated. Garnish with parsley to serve.