Spinach-Apricot Salad

  • 1  pkg Rossi Pasta Rotini Trio
  • 8   cup  torn fresh pre-washed baby spinach
  • 1/3  cup  dried apriocots, snipped
  • 1  tablespoon  olive oil
  • 1  clove garlic, thinly sliced or minced
  • 4  teaspoon  balsamic vinegar
  •   salt
  •   fresh ground black pepper
  • 2  tablespoon  toasted slivered almonds
Cook pasta according to package directions.

While pasta is cooking, remove stems from spinach, if desired. In a large bowl, combine spinach and apricots; set aside.

In a 12-inch skillet, heat oil over medium heat. Cook and stir garlic in hot oil until golden brown. Stir in vinegar. Bring to boiling; remove from heat. Add spinach mixture. Return to heat and toss mixture in skillet for 1 minute or until spinach is just wilted.

Mix pasta and salad mix. Season to taste with salt and pepper. Sprinkle with almonds. Serve immediately.

Serves 4