SPINACH, FETA PASTA SALAD
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baby spinach (washed)
red onion sliced thin
sliced black olives
chick peas (optional)
container cherry tomatoes halved
1 - 2
dijon mustard (more or less to your preference)
oregano (to your preference)
Cook pasta al'dente and submerge in cold water to prevent it from getting mushy. Drain.
In a large bowl add all ingredients except for the dressing (if you are serving later keep out the spinach also).
In a medium bowl whisk together the olive oil, vinegar, dijon mustard and oregano. Add salt and pepper to your liking.
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.
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.
Last Updated: Sun, Aug 26, 2012