Farfalle Salad

Every bite is a new adventure. It has become a summer favorite.

1 lb farfalle pasta (butterfly pasta)
2 spring onions, finely chopped
2 oz sundried tomatoes, finely chopped
1 lb spinach, no stalks, leaves shredded
4 tablespoons toasted pine nuts
1 tablespoon chopped fresh oregano

Dressing

1/4 cup olive oil
1 teaspoon chopped fresh chilli
1 clove garlic, crushed
salt and pepper

1. Cook pasta and drain well.

2. Add onions, tomatoes, spinach, pine nuts and oregano.

3. Combine dressing ingredients then pour over salad

4. Toss well and serve immediately