• Bring a large pot of water to boil over high heat. Add the 16 ounces uncooked bowtie pasta and cook until tender but slightly firm about 10 minutes. Drain and rinse the pasta in cold water.
• In a large bowl combine pasta, 1 (7-ounce) jar sun-dried tomatoes in oil, drained , 1 diced red bell pepper, 1 (6.5-ounce) can sliced olives, 1 cup spinach, ¼ cup chopped basil and p½ cup grated parmesan cheese. Toss until combined.

To make the dressing

• In a small bowl whisk ¾ cup olive oil, 2 tablespoons white vinegar, 2 tablespoons water, 1 teaspoon salt, 1 teaspoon sugar, 1 teaspoon dry oregano, 1 teaspoon dry basil, 1 clove minced garlic, and black pepper to taste.
• Drizzle the dressing over the pasta salad and toss until coated in the dressing. Serve