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FETA AND SPINACH PASTA SALAD 
1 lb. spiral or small shell pasta
1/2 lb. feta, crumbled
2 (10 oz.) pkg. frozen spinach
1 can black olives, drained
2 med. tomatoes, diced
1 tbsp. finely chopped mint
1/2 c. olive oil
2 tbsp. red wine vinegar
3 tbsp. fresh lemon juice
1 clove garlic, crushed
1 tsp. finely chopped oregano

Cook pasta according to package directions. Steam spinach in just the water that clings to it for a few minutes in a tightly covered saucepan. Remove from heat after the spinach wilts.

Toss the spinach with the pasta; top with tomatoes and olives.

Combine remaining ingredients (except feta) for salad dressing and pour over the salad. Top with the crumbled feta cheese and serve.

Serves 4.

recipe reviews
Feta and Spinach Pasta Salad
 #40546
 Kat Met (Washington) says:
I suggest kalamata olives rather than black, and grab a large bag of fresh baby spinach, chop a bit and toss on hot pasta to wilt (instead of frozen). Chill before serving and adding feta.
   #68882
 Genevieve (Pennsylvania) says:
SUPER tasty.... I followed the directions and it came out superb! Have used it at least once a week.....
   #172971
 Colleen (Ohio) says:
Instead of pasta I like to use couscous, it cooks super fast and is tasty and simple. And balsamic vinegar is used in place of the red wine vinegar and lemon juice. We also prefer kalamata olives in this.

 

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