Pasta With Spinach, Feta and Olives

Total Time
25mins
Prep 15 mins
Cook 10 mins

Mediterranean-inspired salad served warm. Also delicious cold. Don't add salt - the feta, olives and capers provide plenty. A short sturdy pasta works best such as bowties, shells, elbows.

Ingredients Nutrition

Directions

  1. In a large bowl, whisk olive oil, vinegar and garlic.
  2. Add remaining ingredients and toss to mix. The spinach will wilt from the hot pasta.
  3. Season with pepper to taste.
  4. Garnish with more cheese crumbles if desired. Though it's delicious refrigerator cold, I think it tastes best when served warm.
Most Helpful

Simple and tasty! The only changes I made were to warm the olives, capers and "dressing" a little and I added parmesan. I'm sure the leftovers will taste even better tomorrow. Thanks for posting.

5 5

Thanks Kathy for a wonderful and extremely tasty supper dish on one of "meat free" days! I used tri-coloured rigatoni tubes and made the recipe as posted - we were rewarded with a meal bursting with flavour as well as being healthy. A keeper for future "meat-free" days and a recipe worthy of serving to company. Karen/FT :-)

5 5

Holy smokes! This is good. I love the simplicity and the intense flavor from the garlic, oil, and balsalmic vinegar. This pasta lets you taste everything together and you can dectect the individual flavors too. This I would not hesitate to serve to important guests. Simple is best!