2 Tablespoons red onion
1 Cup baby spinach
1/2 Cup black olives, sliced
1/2 Cup sun-dried tomatoes, packed in oil
1 Tablespoon extra virgin olive oil
1 Cup feta cheese, crumbled
1 Tablespoon fresh lemon juice
1/2 Pound farfell pasta
black pepper
kosher salt
Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then place in a large mixing bowl. Finely chop a red onion to measure the indicated amount. Place in the large bowl with the garlic. If you bought whole olives, slice them thinly to measure the indicated amount. Add to the garlic and red onion. Pile the spinach leaves on top of each other and slice thinly into strips to measure the indicated amount. Add garlic, red onion and olives. Slice the sun-dried tomatoes thinly to measure the indicated amount. Add to the garlic, red onion, olives and spinach. Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil. Once water is boiling, add 1 tablespoon of salt and stir in the farfalle pasta. Cook until tender but with a slight bite, about 11 minutes, or according to the package instructions. After you strain the pasta, place it in the bowl with the garlic, red onion, olives, spinach and sun-dried tomatoes. Add the olive oil and fresh lemon juice. Season with salt and pepper to taste. Stir to combine well. Place the pasta in the refrigerator and let it chill for at least 10 minutes or while you finish preparing the rest of the meal. Just before serving, remove the pasta from the refrigerator and stir in the crumbled feta. Transfer to a serving bowl or dinner plates.