A refreshing pasta salad with spinach, sun-dried tomatoes, and feta, tossed in a zesty, herb-infused vinaigrette.
Ingredients
Scale
12 ounces rotini or penne pasta
4 cups fresh spinach, chopped
1/2 cup sun-dried tomatoes, sliced
1/2 cup crumbled feta cheese
1/3 cup red onion, sliced
1/2 cup cucumber, diced
1/3 cup black olives, sliced
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 cloves garlic, minced
1/2 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 cool.
- Whisk together olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper.
- Combine pasta, spinach, tomatoes, onion, cucumber, and olives in a large bowl.
- Pour dressing over salad and toss gently.
- Fold in feta cheese carefully.
- Let rest 15–20 minutes before serving