| | Directions | | In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, spinach, cheese, and onion. Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled. |
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| Ingredients | | - |  | 1 package farfalle pasta (12 ounce package) |
| - | | 10 ounces baby spinach, rinsed and torn into bite-size piece |
| - | | 2 ounces crumbled feta cheese with basil and tomato |
| - | | 1 red onion, chopped |
| - | | 1 cup Italian-style salad dressing |
| - | | 4 cloves garlic, minced |
| - | | 1 lemon, juiced |
| - | | 1/2 teaspoon Garlic salt |
| - | | 1/2 teaspoon ground black pepper |
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