Feta, Spinach and Pecan Pasta Salad

An usual but tasty flavor combination from the Austin Jr. League Cookbook...pecans are everywhere in central Texas so this is their own take on a more typical salad. :o)

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 8  ounces fresh spinach, washed and trimmed
• 4  plum tomatoes, chopped
• 2  teaspoons fresh thyme, chopped
• 6  tablespoons olive oil (good quality)
• 12  ounces penne pasta
• 2  medium zucchini, julienned
• 2  tablespoons olive oil (optional)
• 8  ounces feta cheese, crumbled
• 1⁄2 cup pecans, toasted

Directions

1. Cut spinach into 1/2"x3" strips.
2. Combine spinach, tomatoes, thyme, and 6 Tbsp olive oil in bowl; toss gently and season lightly with pepper, if desired.
3. Cook pasta in boiling water 8 min, or al dente.
4. Remove from heat (do not drain) and stir in zucchini; let stand 15-20 seconds.
5. Drain and rinse with cold water; combine with spinach mixture and toss well.
6. Drizzle with 2 Tbsp olive oil, if desired.
7. Add feta and pecans; toss to mix and season with salt if desired.
8. Serve warm or at room temperature.