I had this once at Pagliacci’s in Victoria and recreated it at home. The dressing is superb and provides a perfect contrast of sweet and salty in this makes-a-meal salad. The warm noodles wilt the spinach slightly.
For two servings:
4 cups fresh baby spinach
1/4 cup finely chopped oil-packed sun-dried tomatoes
1/4 medium red onion, sliced in rings
1/2 cup finely crumbled low-fat feta cheese
2 cups cooked hot rigatoni noodles
Toss the spinach with the sun-dried tomatoes, red onion rings and dressing. Top with crumbled feta and rigatoni noodles. Garnish with olives. Serve immediately.