Greek pasta salad

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9 ratings

Recipe by Good Food

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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.

Per serving

418 kcalories, protein 18g, carbohydrate 37g, fat 23 g, saturated fat 8g, fibre 5g, salt 3.48 g

'We enjoyed the combination of ingredients in this dish and it wasn't necessary to serve it with anything else. It made a good, light supper by itself - very colourful.'

Latest comments and suggestions

• chillidog

  06 March 2008

  chillidog rated and commented on this recipe

  

  Excellent tasty dish. I liked it while it was still warm and it felt healthy too.

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• traceylill

  18 June 2008

  traceylill rated and commented on this recipe

  

  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

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• Beth

  13 August 2008

  Beth rated and commented on this recipe

  

  Easy and Yum

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• Katja

  30 October 2008

  Katja rated this recipe

  

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• dylan0572

  20 March 2009

  dylan0572 rated and commented on this recipe

  

  stick it in the micro to melt the feta a bit,nice.

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• Lisa

  19 May 2009

  Lisa rated and commented on this recipe

  

  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.

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• Philip Walker

  25 May 2009

  Philip Walker rated and commented on this recipe

  

  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.

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• Nives

  01 August 2009

  Nives rated and commented on this recipe

  

  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.

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• Lukash Beeharry

  19 September 2009

  Lukash Beeharry rated this recipe

  

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 35 mins

Vegetarian

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

Per serving

418 kcalories, protein 18g, carbohydrate 37g, fat 23 g, saturated fat 8g, fibre 5g, salt 3.48 g

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