PASTA WITH SPINACH, FETA AND OLIVES

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Pasta With Spinach, Feta and Olives image

Mediterranean-inspired salad served warm. Also delicious cold. Don't add salt - the feta, olives and capers provide plenty. A short sturdy pasta works best such as bowties, shells, elbows.

Provided by Kathy228

Categories     European

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 tablespoon balsamic vinegar
3 garlic cloves, sliced
5 -6 cups pasta, hot cooked
2 cups spinach, raw chopped
1/2 cup kalamata olive, pitted (sliced if desired)
2 tablespoons capers, rinsed
3/4 cup feta cheese, crumbled
1/4 teaspoon pepper

Steps:

  • In a large bowl, whisk olive oil, vinegar and garlic.
  • Add remaining ingredients and toss to mix. The spinach will wilt from the hot pasta.
  • Season with pepper to taste.
  • Garnish with more cheese crumbles if desired. Though it's delicious refrigerator cold, I think it tastes best when served warm.

Nutrition Facts : Calories 789.8, Fat 21.9, SaturatedFat 7.6, Cholesterol 33.4, Sodium 808, Carbohydrate 120.7, Fiber 6.4, Sugar 4.4, Protein 26.6

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