SPINACH, FETA PASTA SALAD

Ellen Schenker

By
@schenkere

Kelly loves this salad. This is great not only with spinach but with any other lettuce you like. I find it best not to put in the dressing and whatever lettuce or spinach you are using right before serving. This is great with sliced chicken or steak on top.


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Ingredients

1 box
farfalle pasta
2 pkg
baby spinach (washed)
1/2
red onion sliced thin
1 can(s)
sliced black olives
1 can(s)
chick peas (optional)
1
container cherry tomatoes halved
1 1/2 c
crumpled feta
1 c
good olive oil
1/2 c
red wine vinegar
1 - 2 Tbsp
dijon mustard (more or less to your preference)
1-2 Tbsp
oregano (to your preference)

Directions Step-By-Step

1
Cook pasta al'dente and submerge in cold water to prevent it from getting mushy. Drain.
2
In a large bowl add all ingredients except for the dressing (if you are serving later keep out the spinach also).
3
In a medium bowl whisk together the olive oil, vinegar, dijon mustard and oregano. Add salt and pepper to your liking.
4
Pour over pasta and spinach and toss well. Check to see if you need salt. The feta adds salt to it. Put some cherry tomatoes on top for garnish.
5
Sometimes I make this the night before a party but I leave out the spinach leaves and dressing. I put them in just before serving and then put tomatoes on top.

About this Recipe

Course/Dish: Pasta Salads
Other Tag: Healthy