Spinach Pasta Salad with Fresh Greens and Feta Cheese
A fresh Spinach Pasta Salad with Sun-Dried Tomatoes & Feta made with tender pasta, baby spinach, tangy tomatoes, and a light lemon-olive oil dressing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
Scale
12 ounces rotini or penne pasta
4 cups fresh baby spinach, chopped if large
1/2 cup sun-dried tomatoes, drained and sliced
3/4 cup feta cheese, crumbled
1/4 cup red onion, thinly sliced
1/2 cup cucumber, diced (optional)
1/4 cup black olives, sliced (optional)
1/3 cup olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
- Cook pasta in salted boiling water until al dente, then drain and rinse under cold water.
- In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Add cooled pasta, spinach, sun-dried tomatoes, onion, cucumber, and olives if using.
- Toss gently to coat all ingredients with dressing.
- Fold in feta cheese lightly.
- Adjust seasoning to taste.
- Chill before serving and stir again prior to serving.
Notes
Store in an airtight container in the refrigerator. If the salad appears dry after chilling, add a small drizzle of olive oil or a splash of lemon juice before serving to restore consistency.