Feta, Spinach and Pecan Pasta Salad

Submitted by winkki

"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: 25mins
• Ingredients: 9
• 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.

Reviews

[rmarvlynn]

Delicious! This was a wonderful combination of flavours and colours. My husband and I both enjoyed this salad; the only problem was practicing portion control!

 

[PaulaG]

This is a wonderful salad. The combination of feta cheese and pecans is delightful. It makes a beautiful presentation. Thanks for sharing this fantastic recipe.