Directions

1. 1

   Bring a large pot of salted water to a rolling boil. Add the farfalle and cook according to package directions until al dente, tender but still slightly firm to the bite. Drain the pasta in a colander, rinse under cold running water until cooled, then transfer to a large mixing bowl.

2. 2

   While the pasta cooks, warm a dry skillet over medium heat. Add the pine nuts and toast for 2 to 3 minutes, stirring and shaking the pan frequently, until they become lightly golden and fragrant. Immediately transfer to a plate to cool and prevent further browning.

3. 3

   Prepare the citrus vinaigrette: in a small bowl, combine the olive oil, orange zest, fresh orange juice, white balsamic vinegar, and minced garlic. Whisk together until the dressing is well blended and emulsified. Season with a pinch of salt and freshly ground black pepper.

4. 4

   Add the chopped fresh spinach, kalamata olives, and crumbled feta cheese to the bowl containing the cooled pasta. Pour the vinaigrette over the mixture and toss gently with a large spoon or salad tongs until all ingredients are evenly coated.

5. 5

   Sprinkle the toasted pine nuts over the top of the salad. Serve at room temperature or chilled as preferred. The salad can be prepared several hours in advance and refrigerated until serving.