Greek Pasta Salad
Looking for a vibrant twist on your typical pasta dish? This Greek pasta salad is packed with bold Mediterranean flavors—tangy feta, juicy cherry tomatoes, briny olives, and tender spinach. Perfect for a light lunch, summer BBQ, or potluck table!
Ingredients
300g fusilli pasta (or try farfalle or penne)
225g bag of fresh baby spinach
250g cherry tomatoes, halved
100g black olives (Kalamata recommended), pitted if needed
200g feta cheese, crumbled into chunks
3 tbsp olive oil
Freshly ground black pepper, to taste
Instructions
Step 1:
Bring a large pot of salted water to a boil. Add the fusilli and cook for 10 minutes, or until al dente. Stir in the spinach and cook for 2 minutes more. Drain well and set aside to cool slightly.
Step 2:
In a large serving bowl, combine the halved cherry tomatoes, olives, and feta. Season generously with black pepper and drizzle over the olive oil.
Step 3:
Add the drained pasta and wilted spinach to the bowl. Toss everything together gently until evenly mixed. Serve warm or at room temperature.
- Pro Tip
Add a squeeze of lemon juice or a splash of red wine vinegar for an extra zing. For more protein, mix in chickpeas or grilled chicken. This salad also keeps well—perfect for next-day lunches!
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