Ingredients

• 1/3 cup extra virgin olive oil
• 1 T. basil
• 2 cloves garlic, crushed
• 1 t. salt
• 1 lb. pasta, cooked
• 3/4 cup vegenaise
• 1 (6 oz) bag fresh baby spinach leaves
• 1 can black olives, sliced
• 1 box grape tomatoes, halved

Directions

1. While pasta is cooking, blend the oil, basil, crushed garlic and salt.

2. Drain the pasta and mix in dressing. Let stand overnight, or a few hours, in refrigerator.

3. When ready to serve, stir in the vegenaise, spinach, olives and tomatoes.

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