We have this amazing restaurant out in town called Pita Jungle. The name is pretty self explanatory. They have a wide array of pita bread dishes, including the traditional gyros and hummus dip. They have a pretty amazing cilantro jalapeno hummus which I would definitely recommend. But what was most surprising in my last trip was one of their salads--the spinach pasta salad.
Originally my wife, the vegetarian, ordered it. I, being a man and facing all of the carnivoric societal pressures of being a man, of course ordered the Philly Cheese-steak pita. It's not to say that my dish wasn't good, but after one bite of my wife's spinach pasta salad, I was in love!
So what does a good chef do when he falls in love with a dish? He copies it and make it better at home.
Here is my version of the amazing Pita Jungle salad. This recipe is for a large portion, which I would recommend because the leftovers are much better as the flavors begin to blend together more. You can even make it on Sunday and take it for lunch all week since it is a cold pasta dish.
I hope you enjoy!
Ingredients
1 box of Ronzoni Garden Delight Rotini Pasta (or other rotini pasta of your choice)
1 small jar of Pesto (found by marinara sauces)
2 medium tomatoes, chunked
1 green bell pepper, chunked
2 cups of mushrooms, sliced
2 cloves garlic, crushed and minced
1/2 bad of spinach
1/2 (log?) of fresh mozzarella cheese
Hand-full of Parmesan cheese
15 green olives, sliced
Directions
1. Cook pasta according to directions
2. Combine remaining ingredients in large bowl
3. When pasta is done cooking, drain and then stir in the pesto and Parmesan cheese while the noodles are hot
4. Let the pasta cool in the fridge along with other mixture
5. Mix both mixtures together in a large bowl after all ingredients have cooled
Enjoy!
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