Greek pasta salad

Greek pasta salad

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(19 ratings)

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Cooking time

Cook: 35 mins

Skill level

Easy

Servings

Serves 4

For a fresh idea with pasta, try Greek salad

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
418
protein
18g
carbs
37g
fat
23g
saturates
8g
fibre
5g
sugar
0g
salt
3.48g

Ingredients

  • 300g fusilli pasta spirals – or you can use farfalle (butterflies) or penne (quill tubes)
  • 225g bag prepared fresh baby spinach
  • 250g punnet cherry tomatoes, halved
  • 100g black olives (we bought kalamata from the deli counter)
  • 200g feta cheese, broken into rough chunks
  • 3 tbsp olive oil

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Method

  1. Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.
  2. Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
  3. Toss in the drained pasta and spinach, and let everyone help themselves.

Recipe from Good Food magazine, June 2002

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Comments

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12budgene's picture

This recipe has really helped me with my FT coursework that I am doing. Thanks for whoever posted it! :)

otto45's picture
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Nice and easy, and very tasty
Had it hot, but loads left over for lunches, hopefully be equally nice cold tomorrow lunchtime. :)

kerriltucker's picture
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Made this and had cold for lunches. Left the spinach raw as prefer it more salad-y. Really delicious and very filling, keeps me going through the afternoon.

donnalovescheese's picture
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So good warm and just as good cold for my packed lunch the next day. I used wholewheat pasta, more tomatoes (400g) and only 2tbsp oil to make it healthier

kiwiinlux's picture
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Cooked the pasta the day before, left out the spinach, and put everything else together the next day for a bbq. Also added cucumber.

lbe123's picture

Served for a BBQ cold as made late night before, tasty and light with the BBq meat.

krowbory's picture
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Very yummy. Grilling the tomato is nice if you want to eat it hot.

littletweetyuk's picture
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I was a bit dubious about this dish, but it was delicious! The only negative - i served it as left overs the next day & the spinach had gone a bit slimey. Will certainly make it again.

sazzums4god's picture
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Simply scrumptious- next time i'll add more spinach and olives, but apart from that the recipe is spot on. The flavours and textures mix really well and although it's a salad it leaves you feeling full but not bloated! I served mine hot.

catshevlane's picture
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I made this the night before and served it cold for a birthday buffet. It was lovely!

krissyb's picture
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We served this cold as a BBQ side dish and it was thoroughly enjoyed!

nives19's picture
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Very easy to make. I couldn't find baby spinach, so I made it without it and it was still very tasty. It makes an excellent light dish for hot summer days, especially served cold.

thefunkyduck's picture
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This actually works to make the night before, put in a container and take to work for lunch. Really nice. I added some red onion and a little bit of pesto.

watchstrap's picture
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I really loved this. My daughter (8) said it was 'yum'. I served it just warm to accompany some lamb and mint kofta. Really lovely, easy and healthy.

dylan0572's picture
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stick it in the micro to melt the feta a bit,nice.

bethocallaghan's picture
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Easy and Yum

traceylill's picture
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I think this recipe has to be hot. Well the pasta has to be hot and then you mix everything else with it. I love EVERYTHING in this recipe

chillidog's picture
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Excellent tasty dish. I liked it while it was still warm and it felt healthy too.

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