ONE PEACHY PASTA SPINACH SALAD with Peach Vinaigrette! - 52

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Beautiful Colors... Amazing mix of tastes and textures.

A wonderful crowd pleasing salad loaded with summer tastes that you can have year round.

The easy to make shaker jar Honey Peach Vinaigrette, flavors both the pasta and the spinach adding a ONE-TWO PUNCH of Peach flavor to the entire dish!

DIYing this is as simple as opening a bag, a can and a box.  Only cooking involved is the pasta.  The Vinaigrette takes seconds to measure and just a minute or two of shaking.

And sure to get attention at any pass a plate PotLuck occasion!


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did,,,

ONE PEACHY
PASTA SPINACH SALAD
with Peach Vinaigrette!

Ingredients

• FOR THE SALAD - 1 Bag (5 OZ) pre-washed Spinach, stems removed
• 1 Box Bow Tie Pasta, prepared using directions on the box EXCEPT, prepare al Dente, cook one minute less than advised on the box.
• 1 or 2 Can(s) (15 Ounce) Slice Peaches in Heavy Syrup, drained BUT reserve the syrup for the vinaigrette
• FOR THE PEACH VINAIGRETTE - 1/4 Cup of the reserved Peach Heavy Syrup
• 1/4 Cup Extra Virgin Olive Oil
• 2 TBS Yellow Mustard
• 1 TBS White Wine Vinegar
• 1 Pinch Sea Salt
• Several Turns of a Pepper Corn Grinder, to taste
• Sprinkles of Paprika for Garnish

Cooking Directions

1. Prepare the Pasta according to the package directions, EXCEPT, Al Dante (one minute less than advised).
2. While the Pasta is cooking, prepare the Vinaigrette. Combine 1/4 cup of the reserved Heavy Syrup from the peaches, 1/4 cup Extra Virgin Olive Oil, a little Mustard and a bit of Salt and Pepper in a pint size Mason Jar... Shake like Hell for about 2 minutes.
3. When the pasta is done, drain. Put the pasta back in the pot, add the spinach and the Fresh Made Honey Vinaigrette, stir to mix.
4. Arrange the mixed pasta and spinach on a serving platter. Top with the drained peaches in an attractive carefully arranged seemingly random attractive pattern.
5. Garnish with a sprinkle of paprika.
6. Serve chilled or room temperature and ENJOY!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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So,  I am pleased to list this as one of my Growing list of  "52 Specialty Salad Recipes"!!!

Sometimes they are the main course, sometimes a lunch and sometimes they are the side dish... And if you count Jell-o salad you can even make a dessert of a salad.  Here are a few of my favorite salads that get far more Ooohs and Aaahs than that simple chopped head of lettuce.

Links include Potato Salads, Cole Slaws, and Plenty of greens and fixins' Salads... And more than a few matching FRESH MADE Jam Jar make it yourself Salad Dressings!

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