ORANGE AND SPINACH PASTA SALAD

1/2 cup orange juice
2 Tbsp. Watkins Garlic-Parsley Grapeseed Oil
2 tsp. Watkins Italian Salad Seasoning
Salt, to taste
2 cups uncooked bow tie (farfalle) pasta
3 cups torn fresh spinach leaves
2 medium seedless oranges, peeled and sectioned
1/4 cup thinly sliced red onion

For dressing, combine first four ingredients; mix well, then set aside.
Cook pasta according to package directions; drain and rinse with cold water; drain again.
Place in large bowl; add 1 to 2 Tbsp of the dressing; toss to coat.
Refrigerate pasta and remaining dressing until chilled.
To serve, add spinach, oranges, and onions to chilled pasta. Toss with remaining dressing.

Makes 6 servings