Each Wednesday {or maybe sometimes Thursday}, from Memorial Day to Labor Day, will be dedicated to one killer salad to take to your next BBQ and add to your recipe book.

Week 3: bowties and spinach with fresh herb vinaigrette

I was wanting something fresh and extra garden-y this week but also, I don’t have an abundance of greens or lettuces yet, so…I decided to whip up a cold pasta salad and add some of my new spinach and herbs.

It tastes like an herb garden, nice and mild but flavorful.  Make it into a main dish by adding grilled chicken!

Bowties and Spinach with Fresh Herb Vinaigrette
serves 6-8

8 oz. bowtie pasta
1 handful spinach, torn
1 palmful grated cheese such as parmesan, asiago, romano, or a mix

Fresh Herb Vinaigrette-
1/4 c. olive oil
2 TBSP. cider vinegar
1 TBSP. lemon juice
1 clove garlic, minced
1-2 TBSP. chives, finely minced
1-2 TBSP. basil, minced
1/2 TBSP. thyme, leaves stripped from the stem
salt, to taste
pepper, to taste

Boil pasta until al dente {about 11 min.), rinse with cold water, drain.

In a jar with a tight fitting lid, combine dressing ingredients.  Shake well.

In a medium bowl, toss to combine pasta, spinach, cheese, and dressing.  Chill several hours, adjust seasoning before serving.

Summer Salad Series:
week 1
week 2

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Rad Mom Cool Kid