MEDITERRANEAN PASTA SALAD!
1 cup of cherry tomatoes, halved
salt and freshly ground black pepper
1 pound farfalle pasta
½ cup baby spinach
1/4 cup extra-virgin olive oil
1 green onion, chopped
1 lemon, juiced
2 tablespoons minced fresh parsley
2 tablespoons Kalamata olives, chopped
1 tablespoon fresh dill
1 clove garlic, minced
1 tablespoon paprika
¼ cup crumbled feta cheese
Toss tomatoes with salt in a large bowl. Set aside to marinate for at least 10 minutes.
Bring a large pot of salted water to a boil. Pour farfalle into pot and cook until pasta is al-dente, 10 to 12 minutes. Drain.
Stir spinach, olive oil, green onion, lemon juice, parsley, olives, dill, garlic, paprika, and cooked pasta into the tomatoes. Cover and refrigerate for at least an hour.
Toss in the feta cheese and serve.