Greek pasta salad

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• 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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• emilian_ionita

  03 March 2010

  emilian_ionita rated this recipe

  

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• Krissy

  06 June 2010

  Krissy rated and commented on this recipe

  

  We served this cold as a BBQ side dish and it was thoroughly enjoyed!

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• catshevlane

  02 July 2010

  catshevlane rated and commented on this recipe

  

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

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• Sazzy

  11 December 2010

  Sazzy rated and commented on this recipe

  

  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.

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• Brandycat

  07 February 2011

  Brandycat rated and commented on this recipe

  

  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.

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• Taure

  11 April 2011

  Taure rated and commented on this recipe

  

  Very yummy. Grilling the tomato is nice if you want to eat it hot.

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• Loraine

  08 June 2011

  Loraine commented on this recipe

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

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• Bex

  13 July 2011

  Bex rated and commented on this recipe

  

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

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• donnalovescheese

  13 January 2013

  donnalovescheese rated and commented on this recipe

  

  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

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• Leanne29

  04 February 2013

  Leanne29 rated and commented on this recipe

  

  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.

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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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