Pasta With Spinach, Feta and Olives

5.0(5)

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.

by Kathy228·published 2007-12-21

Open original recipe

European

Servings

(3–4)

Total time

25 min

prep 15 min

Calories / serving

790 kcal

Ingredients (9)

serves

2 tablespoons olive oilolive-oil
1 tablespoon balsamic vinegarbalsamic-vinegar
3 garlic cloves, slicedgarlic
5 -6 cups pasta, hot cooked
2 cups spinach, raw choppedspinach
1/2 cup kalamata olive, pitted (sliced if desired)
2 tablespoons capers, rinsedcapers
3/4 cup feta cheese, crumbledfeta
1/4 teaspoon pepperpepper

Instructions (4 steps)

01In a large bowl, whisk olive oil, vinegar and garlic.
02Add remaining ingredients and toss to mix. The spinach will wilt from the hot pasta.
03Season with pepper to taste.
04Garnish with more cheese crumbles if desired. Though it's delicious refrigerator cold, I think it tastes best when served warm.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.