Spinach and Feta Pasta Salad

    25 min

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

    274 people made this

    Serves: 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

    Prep: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 in English (239)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)


    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  (Review from Allrecipes US | Canada)