½ cup fresh spinach, finely chopped, firmly packed
15 pimento stuffed green olives, halved
1 – 2 oz Gorgonzola cheese, crumbled
2 tbsp olive oil
3 cups dry, whole wheat pasta, cooked and rinsed to cool
Black pepper to taste
In a medium-sized bowl combine the spinach, olives, cheese and olive oil. Stir to break up the cheese so it is evenly distributed.
Add the drained pasta to bowl and toss to coat. Sprinkle with black pepper. You can add salt too if you wish, but I found the olives and cheese added enough salty flavor for my tastes. Serves 4.
1 lb grass-fed beef
¼ cup beer (I used a light ale)
¼ cup panko bread crumbs
1 tsp chimichurri seasoning mix
½ tsp sea salt
¼ tsp black pepper
I’m submitting the pasta salad to the April Side Dish Showdown at Cinnamon Spice & Everything Nice.