Ellen Schenker


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.

★★★★★ 1 vote


1 box
farfalle pasta
2 pkg
baby spinach (washed)
red onion sliced thin
1 can(s)
sliced black olives
1 can(s)
chick peas (optional)
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)


1Cook pasta al'dente and submerge in cold water to prevent it from getting mushy. Drain.
2In a large bowl add all ingredients except for the dressing (if you are serving later keep out the spinach also).
3In a medium bowl whisk together the olive oil, vinegar, dijon mustard and oregano. Add salt and pepper to your liking.
4Pour 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.
5Sometimes 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