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.
- 1 lb pasta
- 1⁄2 cup nonfat chicken broth
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar or 2 tablespoons white wine vinegar
- 3 garlic cloves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 ounces feta cheese, crumbled
- 6 -8 ounces spinach, washed, dried and chopped
- 1 cucumber, peeled and chopped
- 1⁄2 small red onion, very thinly sliced
- 1 dash fresh ground black pepper
- 1 dash salt (optional)
- 10 cherry tomatoes, quartered
- Cook the pasta until al dente.
- In a small bowl, mix the broth, oil, vinegar, garlic, basil, and oregano.
- Drain pasta and place in a large bowl.
- Add broth mixture, feta, spinach, cucumber, and onions, toss well.
- Season with pepper and salt.
- Add the tomatoes and toss gently.
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!
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.