Instructions

1. Cook bow ties in salted water according to package directions. (If you overcook the pasta, it will fall apart somewhat and loose its bow tie shape.)
2. Whisk together lemon juice, garlic and oil.
3. To make basil ribbons (chiffonade), roll 3 basil leaves together tightly, cigar-style. With a sharp knife, cut rolled leaves into thin ribbons. Repeat with remaining basil leaves.
4. Toss pasta with dressing, spinach, olives, tomatoes, feta and basil ribbons. Season to taste with kosher salt and freshly ground pepper.