Greek Pasta Salad
photo by Kumquat the Cats fr
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 10 1⁄2 ounces fusilli, another pasta shape would work too
- 8 ounces Baby Spinach, fresh
- 9 ounces cherry tomatoes, halved
- 3 1⁄2 ounces black olives
- 7 ounces feta cheese, broken into rough chunks
- 3 tablespoons olive oil
directions
- 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.
- Serve.
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Reviews
-
I definitely agree with Kumquat the Cat's friend. It is weird to look at a pasta salad recipe and only see 3T. of "wet" ingredients, but between the grape tomatoes I used, the kalamatas, and the really soft feta I had, it wasn't dry at all! This made for a yummy lunch, and the leftovers look appetizing for today. :) Thanks for posting, made for ZWT4.
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This recipe falls under the category of "Sometimes Simple is Best"! I used whole wheat penne, kalamata olives, cut back on the olive oil and used low-fat feta to save on calories. I thought I was going to miss the lack of vinegar and/or spices, but I didn't one bit! This also gets points because it's so quick and easy. I cooked it on the hottest day in NYC this year! I paired it with Sarah_Jayne's Greek zucchini recipe and it went great together! Thanks for a lovely meal.
RECIPE SUBMITTED BY
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