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Feta, Spinach and Pecan Pasta Salad

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“An usual but tasty flavor combination from the Austin Jr. League Cookbook...pecans are everywhere in central Texas so this is their own take on a more typical salad. :o)”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut spinach into 1/2"x3" strips.
  2. Combine spinach, tomatoes, thyme, and 6 Tbsp olive oil in bowl; toss gently and season lightly with pepper, if desired.
  3. Cook pasta in boiling water 8 min, or al dente.
  4. Remove from heat (do not drain) and stir in zucchini; let stand 15-20 seconds.
  5. Drain and rinse with cold water; combine with spinach mixture and toss well.
  6. Drizzle with 2 Tbsp olive oil, if desired.
  7. Add feta and pecans; toss to mix and season with salt if desired.
  8. Serve warm or at room temperature.

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