“Autumn shows us how beautiful it is to let things go.”
Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions (usually around 2 minutes). Drain the pasta and run cool water over it until it’s warm.
Meanwhile while the pasta cooks, chop the spinach, basil and artichoke hearts, and slice the tomatoes. In a large bowl, whisk together the vinegar, sugar, dried dill, garlic powder, kosher salt, and fresh ground black pepper. Then whisk in the olive oil and neutral oil.
Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables. Add the Parmesan cheese and stir to combine. Taste and add salt or more cheese to taste. Serve at room temperature or cold. Stores up to 4 days refrigerated (leftovers taste great and work well for lunches!).
Let us know what you would like to sing in Worship this summer!