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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• otto

  30 May 2013

  otto rated and commented on this recipe

  

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

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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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