Spinach Feta Pasta Salad Recipes

SPINACH PASTA SALAD WITH FETA

Spinach Pasta Salad With Feta image

This is a delicious and light Pasta Salad that my sister-in-law Denise makes at family gatherings. It is so easy to make and the kids like it too! If you can find "Girard's Light Champagne Salad Dressing" in your grocery, use this. Otherwise, a light Italian will substitute fine. (Fat frees are too sweet)!

Provided by Pam-I-Am

Categories Brunch

Time 25m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

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.

SPINACH AND FETA PASTA SALAD

Spinach and Feta Pasta Salad image

Make and share this Spinach and Feta Pasta Salad recipe from Food.com.

Provided by pansregnig

Categories Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces mostaccioli pasta or 8 ounces penne pasta, cooked
2 tablespoons olive oil
1 cup cherry tomatoes, quartered
4 cups fresh spinach, washed, stems removed, cooked
1/2 cup green onion, chopped
8 ounces feta cheese

Steps:

Instructions: Mix all ingredients. Cover and refrigerate until chilled.
Variations: Also good with Garlic & Herb or Basil & Tomato Feta.

Nutrition Facts : Calories 447.4, Fat 20.6, SaturatedFat 10.1, Cholesterol 53.5, Sodium 701.3, Carbohydrate 48.5, Fiber 3.3, Sugar 4.9, Protein 17.4

SPINACH PENNE SALAD

Spinach Penne Salad image

This healthy recipe will shine as is, or double the vinaigrette and use half to marinate and grill chicken breasts if you want to add a protein. Slice and add to the salad. -Benice Silver, Carmel, Indiana

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 16

Ingredients

1 package (16 ounces) uncooked whole wheat penne pasta
VINAIGRETTE:
1/2 cup olive oil
1/2 cup white wine vinegar
1/3 cup grated Parmesan cheese
1 tablespoon Dijon mustard
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD:
1 package (6 ounces) fresh baby spinach
3 medium tomatoes, seeded and chopped
3/4 cup (6 ounces) crumbled feta cheese
4 green onions, thinly sliced
1/2 cup sliced ripe or Greek olives

Steps:

In a Dutch oven, cook pasta according to package directions. Drain and rinse in cold water; drain again., Meanwhile, in a small bowl, whisk the vinaigrette ingredients. In a large bowl, combine the pasta, spinach, tomatoes, feta cheese, onions and olives. Add vinaigrette; toss to coat. Serve immediately.

Nutrition Facts : Calories 327 calories, Fat 15g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 233mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 7g fiber), Protein 11g protein.

FETA, SPINACH AND PECAN PASTA SALAD

Feta, Spinach and Pecan Pasta Salad image

An usual but tasty flavor combination from the Austin Jr. League Cookbook...pecans are everywhere in central Texas so this is their own take on a more typical salad. :o)

Provided by winkki

Categories Spinach

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

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.

PASTA WITH SPINACH, FETA AND OLIVES

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

Ingredients

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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