Tuscan Pasta Salad

16 ounce bowtie pasta, cooked and drained in cold water

1 7 ounce jar sun-dried tomatoes in oil, drained

1 red bell pepper, diced

1 6.5 ounce can sliced olives,

1 cup spinach

¼ cup basil, chopped

½ cup grated parmesan cheese

Dressing:

¾ cup olive oil

2 tablespoons white vinegar

2 tablespoons water

1 teaspoon salt

1 teaspoons sugar

1 teaspoon dry oregano

1 teaspoon dry basil

1 clove garlic

black pepper to taste

In a large bowl combine pasta, sundried tomatoes, bell pepper, olives, spinach, basil, and parmesan cheese. Toss until combined.

To make the dressing: In a small bowl whisk olive oil, vinegar, water, salt, sugar, oregano, basil, garlic and salt and pepper.

Drizzle the dressing over the pasta salad and chill.