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Greek pasta salad

Greek pasta salad

A star rating of 4.6 out of 5.38 ratingsRate
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 4

For a fresh idea with pasta, try Greek salad

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal418
fat23g
saturates8g
carbs37g
sugars0g
fibre5g
protein18g
salt3.48g
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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 olive (we bought kalamata from the deli counter)
  • 200g feta cheese , broken into rough chunks
  • 3 tbsp olive oil

Method

  • STEP 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.

  • STEP 2

    Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.

  • STEP 3

    Toss in the drained pasta and spinach, and let everyone help themselves.

Goes well with

Recipe from Good Food magazine, June 2002

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A star rating of 4.6 out of 5.38 ratings
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