Overnight Spinach Pasta Salad Recipe

Day 1:
2 cups penne pasta, uncooked
1/3 cup olive oil
3 to 4 garlic cloves, minced
1 bunch fresh basil, chopped
1 teaspoon salt
1/4 teaspoon black pepper

Cook pasta, rinse and drain. Blend olive oil, garlic, basil, salt and pepper in a food processor. Add to pasta and refrigerate overnight.
Day 2:

1 10-ounce pack fresh spinach, coarsely shredded
1/2 cup chopped walnuts
3/4 cup grated Parmesan cheese
1/3 cup mayonnaise
Toss spinach, walnuts, Parmesan and mayonnaise into pasta mixture until well blended. Adjust mayonnaise, salt and pepper to achieve desired seasoning and consistency. Serves 4 to 6.
Tips From Our Test Kitchen: Garnish with shaved Parmesan cheese.