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Parve
Easy
40 Minutes
Diets 
Pasta salad is a classic, but in Marla’s version, there’s no mayo in sight. The pasta is tender and al dente, no sad soggy noodles here. Serve cold or at room temperature. For more salad fun, watch New Leaf!
1 (16-ounce) package pasta shells (or tortellini)
1/4 cup thinly sliced red onion
1/2 cup diced Tuscanini Kalamata Olives
1 cup halved cherry tomatoes
1 and 1/2 cups fresh, checked baby spinach
1/4 cup Tuscanini Extra Virgin Olive Oil
1/4 cup Kedem Wine Vinegar
1/4 cup fresh lemon juice
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 teaspoon Gefen Honey
dash of salt
dash of pepper
Cook the pasta according to package directions.
Combine pasta with remaining salad ingredients.
Separately, whisk the dressing ingredients until well combined. Pour over salad and toss gently before serving.
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