Best Spinach Feta Pasta Salad Recipes

Spinach Pasta Salad With Feta image

Provided by Pam-I-Am

Categories Brunch

Time 25m

Yield 10 serving(s)

Number Of Ingredients 7

1 (12 ounce) bag bow tie pasta
1 (8 ounce) box cherry tomatoes, grape tomtoes will do as well
4 cups Baby Spinach
1 cup green onion, chopped
4 ounces pine nuts
8 ounces feta cheese, crumbled
12 ounces light Italian dressing (Girard's Light Champagne Salad Dressing preferred)

Steps:

Boil the pasta till done (about 10 minutes) and cool.
Toss all the ingredients together, except baby spinach. Add about 1/2 the bottle of the dressing and refrigerate.
When you are ready to serve, add spinach and more dressing to your taste (about another 1/4 of the bottle).
Serve.

Feta, Spinach and Pecan Pasta Salad image

Provided by winkki

Categories Spinach

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 ounces fresh spinach, washed and trimmed
4 plum tomatoes, chopped
2 teaspoons fresh thyme, chopped
6 tablespoons olive oil (good quality)
12 ounces penne pasta
2 medium zucchini, julienned
2 tablespoons olive oil (optional)
8 ounces feta cheese, crumbled
1/2 cup pecans, toasted

Steps:

Cut spinach into 1/2"x3" strips.
Combine spinach, tomatoes, thyme, and 6 Tbsp olive oil in bowl; toss gently and season lightly with pepper, if desired.
Cook pasta in boiling water 8 min, or al dente.
Remove from heat (do not drain) and stir in zucchini; let stand 15-20 seconds.
Drain and rinse with cold water; combine with spinach mixture and toss well.
Drizzle with 2 Tbsp olive oil, if desired.
Add feta and pecans; toss to mix and season with salt if desired.
Serve warm or at room temperature.

SPINACH, FETA PASTA SALAD image

Provided by Ellen Schenker @schenkere

Number Of Ingredients 11

1 box(es) farfalle pasta
2 package(s) baby spinach (washed)
1/2 - red onion sliced thin
1 can(s) sliced black olives
1 can(s) chick peas (optional)
1 - container cherry tomatoes halved
1 1/2 cup(s) crumpled feta
1 cup(s) good olive oil
1/2 cup(s) red wine vinegar
1 - 2 tablespoon(s) dijon mustard (more or less to your preference)
1-2 tablespoon(s) oregano (to your preference)

Steps:

Cook pasta al'dente and submerge in cold water to prevent it from getting mushy. Drain.
In a large bowl add all ingredients except for the dressing (if you are serving later keep out the spinach also).
In a medium bowl whisk together the olive oil, vinegar, dijon mustard and oregano. Add salt and pepper to your liking.
Pour over pasta and spinach and toss well. Check to see if you need salt. The feta adds salt to it. Put some cherry tomatoes on top for garnish.
Sometimes I make this the night before a party but I leave out the spinach leaves and dressing. I put them in just before serving and then put tomatoes on top.