Total Time
Prep 15 mins
Cook 10 mins

This salad actually improves in flavor over time, so you can make it in advance and keep it refrigerated until you are ready to serve it. Serve the salad at room temperature or slightly chilled. I use prewashed baby spinach in the bag from the grocery store because I am lazy.

Ingredients Nutrition


  1. Cook the pasta until al dente.
  2. In a small bowl, mix the broth, oil, vinegar, garlic, basil, and oregano.
  3. Drain pasta and place in a large bowl.
  4. Add broth mixture, feta, spinach, cucumber, and onions, toss well.
  5. Season with pepper and salt.
  6. Add the tomatoes and toss gently.


Most Helpful

This was very nice! I cut it down to two servings but used a little extra feta and tomatoes. I thought the feta would provide enough salt but I ended up adding a little salt after tasting. I used balsamic and my red onion was diced not sliced. Thanks for sharing!

flower7 April 27, 2010

I am looking for make-ahead healthy summer salads--this one fills the bill nicely. A little on the bland side, but easily remedied to suit your taste. Chick peas might be a nice addition. I liked it as is--the perfect fare for work lunches or a light meal. An added note: Our local deli sells tomato bruschetta. When it goes on sale, I find it makes a perfect substitute for tomatoes in this salad, and definitely perks the recipe up. Give it a try if you have some available.

ladyfingers June 12, 2011

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