Greek Pasta Salad
For a fresh idea with pasta, try Greek salad
Recipe:
1. Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.
2. Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
3. Toss in the drained pasta and spinach, and let everyone help themselves.
Per serving
418 kcalories, protein 18g, carbohydrate 37g, fat 23 g, saturated fat 8g, fibre 5g, salt 3.48 g
Ingredients:
300g fusilli pasta spirals – or you can use farfalle (butterflies) or penne (quill tubes)
225g bag prepared fresh baby spinach
250g punnet cherry tomatoes , halved
100g black olives (we bought kalamata from the deli counter)
200g feta cheese , broken into rough chunks
3 tbsp olive oil.
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