Ingredients
- 8 oz bowtie pasta
- 2 cups baby spinach
- 1 cup blueberries
- ½ cup crumbled feta cheese
- ¼ cup sliced almonds
- 3 tbsp J. Olive Co. Blood Orange Olive Oil
- 2 tbsp J. Olive Co. Cascadian Wild Raspberry Balsamic
- ½ tsp kosher salt
- ¼ tsp black pepper
Directions
- Cook the bowtie pasta according to package directions. Drain and rinse under cold water.
- In a large bowl, combine the pasta, spinach, blueberries, feta, and almonds.
- Whisk together the Blood Orange Olive Oil, Cascadian Wild Raspberry Balsamic, salt, and pepper.
- Pour the dressing over the salad and toss until evenly coated.
- Refrigerate for 15 to 20 minutes before serving.