Ruby Tuesday's Mediterranean Pasta Salad with Pesto Dressing

A Ruby Tuesday Recipe with Chef Peter Glander (in charge of culinary research and development at Ruby Tuesday)

MEDITERRANEAN PASTA SALAD

1 lb pasta (linguine, farfalle, penne, your choice)
1 1/2 cups chopped fresh spinach
1 cup julienne red onions
1/2 cup black olives, chopped
3/4 cup medium dice roasted red peppers
1/2 cup feta cheese crumbles
1/4 cup grated fresh Parmesan cheese
FOR THE DRESSING:
3/4 cup olive oil
1/4 cup basil pesto
3 tablespoons chopped fresh parsley (for garnish)

Cook pasta according to pkg directions; drain.

Place spinach, red onions and olives in a mixing bowl. Add the pasta, red peppers, feta and Parmesan.

In a separate bowl, combine the oil and pesto and whisk until you have a smooth, consistent texture for the dressing.

Fold this dressing with the salad ingredients gently to ensure all items are well incorporated. Garnish with parsley to serve.