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Spinach and Feta Pasta Salad recipe

Spinach and Feta Pasta Salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Green salad
  • Spinach salad

A fresh pasta salad incorporating loads of spinach, feta and and black olives.

274 people made this

IngredientsServes: 8

  • 1 (500g) pack farfalle pasta
  • 275g (10 oz) spinach, torn
  • 50g (2 oz) feta cheese, crumbled
  • 1 red onion, chopped
  • 200g (7 oz) black olives, pitted and chopped
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 4 cloves garlic, minced
  • 1 lemon, juiced
  • 1/2 teaspoon ground black pepper

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. In a large pot of salted boiling water, cook pasta until al dente. Place spinach in a colander. Drain the cooked pasta over the spinach so that the spinach wilts. Shake to drain completely.
  2. In a large bowl, combine the pasta, spinach, feta, red onion and olives.
  3. Whisk together the oil, vinegar, garlic, lemon juice and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled.

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Reviews & ratingsAverage global rating:(316)

Reviews in English (239)

by SavvyTech

I made this to accompany burgers at our barbecue and a lot of people had seconds. The salad didn't get to chill longer then two hours before we served it and I felt like it really needed to sit longer. I had some the next day for lunch and it tasted much better. Next time I make this I will make it the night before so that the flavors have time to meld together. I substitued tri-colored spiral pasta because I think it adds to the presentation of the salad. I also added some plum tomatoes sliced in half and I added a small sweet yellow pepper diced. Do not skimp on the spinach in this recipe. It adds a wonderful flavor and color to the pasta salad. Very tasty recipe!-02 Jul 2007


I brought this to a potluck for my running club and watched it disappear. I used whole wheat corkscrew pasta, however, and it added a nice texture. Use the biggest bowl you have to mix--until the spinach breaks down in the dressing the volume is enormous.-14 Jul 2002


Super! Delicious! If you have a small to medium red onion slice the whole thing...if it is a HUGE red onion do half ...besides that stick with the directions and you will have a perfect filling salad with just the right amount of seasonings. I used Ken's Italian Dressing with Parmesan and it added greatly ....I have already been asked to pass the recipe along...thanks for the contribution!-09 Apr 2004

Pasta with Feta Cheese, Spinach and Sundried Tomatoes

This recipe exemplifies the laziness of summer. Crumbled feta and grated Parmesan cheeses are simply folded into hot pasta, with a flavorful combination of sauteed spinach, onions, garlic and sundried tomatoes mixed in.


  • 2 Tablespoons Olive Oil, Plus Additional For Drizzling
  • 1 cup Onion, finely chopped
  • 4 cloves Garlic, Minced
  • ½ teaspoons Red Pepper Flakes
  • ½ cups Sun-dried Tomatoes, Chopped
  • 1 bag Baby Spinach, About 7 Oz.
  • 1 pound Pasta, Such As Campelle Or Fusilli
  • ½ teaspoons Ground Black Pepper
  • 1 cup Crumbled Feta Cheese
  • 1 cup Parmesan Cheese, Coarsely Grated


1. In large pan, heat olive oil over medium heat and add chopped onions. Saute onions, stirring occasionally, until softened, about 6 minutes.

Add garlic and saute until fragrant, about a minute. Add red pepper flakes and tomatoes, give a quick stir. Then add spinach, cooking until spinach is wilted. Set aside.

2. Cook pasta as instructed, drain and place hot pasta in large bowl. Add feta and Parmesan cheeses and mix well, allowing cheeses to melt.

Fold in spinach mixture, pepper and salt, to taste. Drizzle with olive oil. Garnish with Parmesan cheese.

Related Video

Try using pastina, extra virgin olive oil, salted butter, Parmesan, Romano. Asiago, and lemon juice inlieu of similar ingredients. Consider adding a touch of pinot grigio to the dish and glass!

This is an excellent side dish. Other commenters are right that lemon juice and toasted pine nuts are a good addition. It's also quite good made with whole wheat pasta (not usually a favorite of ours) and served at room temperature.

Made dish as written, it was just fine. I thought it was missing some high notes, and added juice of 1/2 lemon at the end. Still it is not a spectacular dish rather than a nice accompaniment to a spice entree. I would have added chopped roasted red pepper, lemon and some herbs like oregano or basil.

won't rate the recipe, give I've changed it. but, I threw in some dried cranberries and white beans into the spinach for a quick vegetarian meal. the cranberries added a little sweetness and beautiful color and the white beans made it more filling. highly recommended!

Quick and easy side dish. Prepared recipe as written with orzo. Nicely complimented baked chicken cutlets in a rosemary balsamic marinade.Would definitely make this again.

I made this with fresh farmers market spinach and rotini. I also used sauteed onion - didn't have green onion. Because my spinach was so nice I made it more like a wilted spinach salad: just combined everything (including the cooked pasta) in the frypan with the cooked onions for long enough to wilt the spinach. It was great.

Fabulous. I used capellini which was a great substitute for the orzo. I did need to add a bit more olive oil at the end. Minor details - be sure to salt the garlic/scallion/pepper flakes and again after the spinach is added. I crushed and then sliced the garlic to get nice big pieces that got all soft and caramelized at the edges. My husband and I scarfed down the entire recipe in about 20 minutes, it was really really good.

Wow! It's like an Italian macaroni cheese because it's sooo comfort food. Would be excellent with some grilled Italian sausage. I love the pine nut idea too, will try that one day. I didn't change a thing, except I let the feta come to room temperature so it would spread out amongst the pasta more evenly.

I liked the recipe. Very fast and easy for on-hand ingredients. I added toasted pine nuts and saw another reviewer did as well. It worked well. I will make again.

I made this to accompany the grilled tuscan pepper chicken on the site. It was good, not spectacular. I felt it was missing something and added the juice of a fresh lemon as I was mixing everything together. All in all was yummy with the chicken and was tasty at room temp.

This works - hot - cold or room temperature. Even those who say they don't like feta can't seem to stay away from this dish. I just took it to a pot luck with hope I would have some for lunch tomorrow. Didn't happen.

Very good. I may use less pasta next time, to make it more vegetal, but we liked the flavor and texture very much.

This is a fantastic easy weeknight meal. I took the spinach out of the freezer before I went to work in the morning and the dinner was ready when the pasta was cooked.

Great for a change up in pasta side dishes. This is healthy, easy and works great at a dinner gathering or even a pot luck. Taste great the next day if there is any leftovers.

My first review on epicurious is certainly to rave about this easy and tasty recipe. I didn't use any lemon, but after reading previous reviews, I will try it next time. I was generous with the garlic and had my feta and red pepper flakes on hand to adjust as I ate. Yum!

We've been known to have this twice a week! Ingredients are always on-hand, and it's so quick and yummy. We have used many different kinds of pasta, whatever we have fresh from the market. Yummy with everything from tiny shells to linguine. A great recipe for those who cannot consume dairy but really miss tasty pasta recipes.

Three forks because it is delicious! So glad to have a recipe for the acini di pepe that is not soup. I always have all of these ingredients on hand, which makes it even better for those "what are we having tonight" moments. Reheats well also.

Even in New York City I had a hard time finding acini di pepe but it was worth the search! I've served this dish three times (for different guests) with veal scallopini with olive & sun-dried tomato sauce. (Gourmet, Jan. 07) Delicious combination!

My family loves this just as it is! But I have also made it with shrimp to use as a main course! Yummy

I made this with 1 1/2 cups of bulgur wheat rather than pasta, which obviously is a very different dish, but I highly recommend it. I also used 12 oz. of fresh spinch rather than frozen, and I used the zest and juice of one lemon in the dish rather than as a garnish. It was absolutely delicious, both warm for dinner last night and cold for lunch today.


A perfect side dish to a spicy meal - so many compliments!!

This turned out great. I used spagetini though. I also added toasted pine nuts - yum. I think next time I'll add a touch more of the red pepper flakes. I think it would be good to add in mushrooms as well - maybe next time!

Nothing fancy though it was a decent side dish, a nice variation on other spinach and feta dishes. Next time, I think I'll add a little more feta and spice it up a little more.

I believe I added 2T of lemon juice to the dish as well -- I just like the flavor.

Put vinegar, olive oil, sugar, salt and pepper in a bottle and shake well to combine.

Toss spinach with nuts, feta and fruit. Give dressing another shake and drizzle over individual servings.

Approximate cost/serving: By getting nuts and dried fruit in bulk (on sale) I saved quite a bit of money. The salad came out to just $3.50 (including dressing) so about 58 cents a serving.

Vegetarian/Gluten Free: Yes to both. To make it vegan you can skip the feta.

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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.

7 thoughts on &ldquoSpinach Walnut and Feta Salad&rdquo

You know, I’m a salad fiend, too. I love the stuff. Especially in the late Winter…IDK…maybe it’s my body telling me she’s ready for Spring! :-p The simpler the salad, the better. And I love your creation. Looks healthful and flavorful. Awesome.

I just discovered your blog (and beautiful photos) through foodgawker. I look forward to reading your posts. They look great!
I love raw spinach and am always looking for new ways to use it. This looks – and sounds – wonderful. I’ve already clipped it and can’t wait to try it. Thanks!

Really excellent! I tried bringing the dressing to a boil and simmering it for a few minutes, then pouring it over the salad and mixing to wilt the spinach slightly. Very good too. Thanks!

If you are making this for someone who has Celiac Disease or Gluten Intolerance DO NOT use bulk bin food items. They are almost always cross contaminated and will make the person sick (found out the hard way)

Great point Cindy. Our local health food store has a gluten free bulk bin section in a special sealed off room, but even with that I wonder how controlled it actually is.

Made this the other night to go with grilled chicken. I didn’t have walnuts so substituted a macadamia/cashew blend I had. Also swapped balsamic for apple cider vinegar. As for the dried fruit…I just threw a handful of each of cranberries and sultanas. As this was made for the entire family I left the feta and dressing out. Those that wanted it put it on themselves. My 13yo daughter even made mention “This is a great yummy salad mum” and she had included the feta and dressing. Thank you. Definitely will be making this one again (am a huge fan of spinach)

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Spinach Feta Pasta

Feta lovers watch out – you are going to love this recipe, I promise! I’ve slightly modified the original version and added some spinach into the mix! Extra veggies, extra nutrients, extra flavor – what more could you ask for?

Plus, I skipped the garlic from the original recipe, making it digestive friendlier and suitable for a low FODMAP diet if you use gluten-free pasta and omit the chili.

If you like this baked pasta with feta cheese, you will also like this quick roasted cherry tomato pasta recipe! Basically the same, but without feta and therefore vegan!

Baked Penne Pasta with Spinach and Feta

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Penne pasta cooked al dente combines with sautéed spinach, crumbled feta, crème fraîche, and yogurt in this easy vegetarian baked pasta dish.


  1. 1 Preheat the oven to 375°F. Grease a 9-inch by 13-inch baking dish.
  2. 2 In a large pot of boiling, salted water, cook the pasta to al dente according to package directions. It’s best if the pasta is slightly undercooked. Drain.
  3. 3 In a frying pan over medium heat, warm a drizzle of olive oil. Add the spinach and a sprinkle of salt and cook, stirring, until wilted. Transfer to a colander and press out all of the liquid. Chop coarsely.
  4. 4 In a large mixing bowl, stir together the feta, crème fraîche, and yogurt. Add the spinach and stir to combine, then stir in the pasta. Season with black pepper and pour into the prepared baking dish. Sprinkle evenly with the Parmesan.
  5. 5 Bake until warmed through and bubbly, about 30 minutes. Serve right away.

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What's green and white and red all over? This perfect little side salad.

Is this an exciting recipe? No. This is a pretty and simple salad that can be made in 10 minutes. No massive bits of wisdom or revelation, no tricks of the trade, just an attractive salad you can turn to time and time again.

But even a salad as simple as this is but a boilerplate for whatever you have around, or feel inspired by at the market.

Don’t feel like spinach? Use arugula, or meslun or slivered romaine.

Don’t have feta? Goat cheese is great, as is crumbled cotija or queso freso. Ricotta salata, also super groovy.

Use any radishes you like – if you can find watermelon radishes, use them they are gorgeous, fully living up to their name. A mix makes this simple salad very eye catching.

Use an olive oil you really like here – there are so few ingredients in this salad that the olive oil becomes a starring player.

Tortellini salad with spinach + MORE

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In addition to the tortellini, this recipe calls for chopped spinach, olives, parmesan cheese, and cherry tomatoes. It’s all topped off with some Italian dressing—the perfect compliment to these fresh ingredients—and served cold. It’s definitely a crowd pleaser!

Strawberry Spinach Pasta Salad

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Strawberry Spinach Pasta Salad with almonds, feta, and an easy balsamic and olive oil dressing is the perfect side dish for a potluck or get together.

Classic Pasta Salad and Macaroni Salads are a huge hit all summer long but this hybrid of strawberry spinach salad and pasta salad is a fun summery salad that brings in a Fruit Salad twist you’ll love!

Pasta salad has only been an American favorite since the beginning of the 20th century, but we sure have made up for lost time. There are literally thousands of different recipes for pasta salad from all sorts of sources because of how versatile pasta salad is and because of how many things you can serve with it.

One of the more traditional American ways of serving pasta salad is at a BBQ, and my recipe for strawberry spinach pasta salad is perfect for bringing along with you to the great outdoors to grill.

  • 8 Ounces penne pasta
  • 3 Tablespoons olive oil
  • 3 Tablespoons white wine vinegar
  • 1 Teaspoon Marjoram Leaves from McCormick® Italian Series Flavor Makers
  • 1 Teaspoon Rosemary Leaves from McCormick® Italian Series Flavor Makers, finely crushed
  • 3/4 Teaspoons McCormick® Garlic Powder
  • 1/4 Teaspoon Crushed Red Pepper from McCormick® Italian Series Flavor Makers
  • 1/2 Teaspoon sea salt from McCormick® Sea Salt Grinder
  • 2 Cups baby spinach leaves
  • 1 Cup bite-size mozzarella cheese balls, halved
  • 1 Cup grape tomatoes, halved
  • 2 Tablespoons grated Parmesan cheese

Cook pasta as directed on package.

Meanwhile, mix oil, vinegar, marjoram, rosemary, garlic powder, crushed red pepper and salt in large bowl with wire whisk until well blended.