A dressing made with sour cream and orange juice adds a refreshing taste to this salad.
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1 1/2 cups uncooked dried cavatappi or bow tie pasta
1/2 cup sour cream
1/4 cup orange juice
2 tablespoons chopped green onions
1 teaspoon sugar
1 teaspoon freshly grated orange zest
3 cups lightly packed torn fresh spinach leaves
1/4 cup pine nuts, toasted
6 slices crisply cooked bacon, crumbled
1 medium orange, peeled, sectioned
Cook pasta according to package directions. Rinse with cold water. Drain; set aside.
Whisk all dressing ingredients together in bowl.
Combine pasta, all salad ingredients and 1/2 cupdressing in bowl; toss to coat. Serve with remaining dressing.