Spinach Pasta Salad with Feta and Tomato
A refreshing and colorful salad made with orecchiette pasta, fresh spinach, tomatoes, and feta cheese, dressed in a zesty lemon vinaigrette.
Equipment
- Large Bowl
- Mason jar
- Colander
Ingredients
- 12 oz orecchiette pasta (340g)
- 2 cups chopped fresh spinach (60g)
- 1-2 cups fresh diced tomatoes (150-300g)
- 1/4-1/2 cup finely diced red onion (40-80g)
- ½ cup crumbled feta cheese (75g)
- 1 lemon juiced
- ¼ cup olive oil or avocado oil (60ml)
- 1 TBSP red wine vinegar (15ml)
- 1-2 cloves garlic (smashed and minced)
- ½ tsp dried parsley (1.5g)
- ¼ tsp dried basil (0.5g)
- ¼ tsp dried oregano leaves (0.5g)
- ⅛ tsp sea salt (a pinch)
- ⅛ tsp black pepper (a pinch)
Instructions
- Start by boiling water in a large pot. Add the orecchiette pasta and cook until it is tender yet al dente, tasting for that nutty flavor, which should take about 9-10 minutes. Remember to stir occasionally to prevent sticking.
- In a large bowl, whisk together the lemon juice, olive oil, red wine vinegar, minced garlic, dried parsley, dried basil, dried oregano, sea salt, and black pepper until it is well blended. The fresh herb aroma will be pleasant. Ensure to season adequately to avoid a bland salad.
- Once the pasta is cooked, drain it and immediately toss it in the dressing while it is still warm. This step helps the pasta absorb the dressing flavors. Be careful not to overmix, so the pasta does not mush up.
- Gently mix in the chopped spinach, diced tomatoes, finely diced red onion, and crumbled feta cheese. The dish will become vibrant with color. Avoid overmixing to keep the veggies intact.
- Taste the salad to ensure a zesty balance from the lemon and seasoning. If necessary, add a pinch more salt or black pepper for enhanced flavor.
- Cover the salad and let it chill in the fridge for approximately 15 minutes. This resting period allows the flavors to meld beautifully. If serving later, remember to shake the salad well beforehand as the dressing may separate.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, consume within this timeframe. If the pasta clumps together after cooking, toss it immediately with a tablespoon of oil to keep it smooth. A good shake before serving will mix the ingredients back together if the dressing separates.