Greek Pasta Salad
This vibrant and flavorful pasta salad is a celebration of fresh ingredients coming together harmoniously. Tender fusilli pasta, vibrant baby spinach, juicy cherry tomatoes, briny olives, and tangy feta cheese are all tossed in a light olive oil dressing. This dish is perfect for a quick and satisfying meal that is bursting with Mediterranean flavors.
— Constant Cookbook
Ingredients
- 300g fusilli pasta spirals - or you can use farfalle (butterflies) or penne (quill tubes)
- 225g bag prepared fresh baby spinach
- 250g punnet cherry tomatoes , halved
- 100g black olives (we bought kalamata from the deli counter)
- 200g feta cheese , broken into rough chunks
- 3 tbsp olive oil
Instructions
- Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.
- Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
- Toss in the drained pasta and spinach, and let everyone help themselves.
Prep Time
PT35M
Yield
Serves 4
Nutrition
- Calories: 418 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 37 grams carbohydrates
- Fiber Content: 5 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 3.48 milligram of sodium
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