This dish is a family favorite. We adapted it to a whole foods plant-based diet by using 100% whole wheat pasta and leaving out the usual olive oil and feta cheese. Be sure to use olives packed in water, not oil.
Box whole wheat bow-tie pasta, cooked according to package directions
2 Pounds fresh spinach
1 (12 oz) Can black olives, sliced in half
1 Cup Balsamic vinegar
2 Tablespoons cracked black pepper
Using the water saute method, saute the spinach in a large pot until just wilted. Combine in a large bowl with the pasta. Add the black
olives, balsamic vinegar and cracked black pepper. Toss to combine. Chill for 1 hour before serving.