1/2 red onion chopped
1 orange organic bell pepper chopped
1 pint organic cherry tomatoes cut into
halves
1 cup chopped black olives
1/3 cup pine nuts
1 cup chopped organic spinach
1/3 cup fresh chopped basil
Cook
pasta according to package directions in a large pot. Drain. In a sauté pan
sauté the onion and bell pepper until it's soft, but firm in the center. In the
same large pot used to cook the pasta add the onion, bell pepper, pasta and
remaining ingredients. Toss the salad with the vinaigrette. Serve warm.
