Go Greek with your pasta salad by stirring in cucumber, tomato, olives, spinach, and feta, and tossing in a tangy vinaigrette.
2 cloves garlic, finely minced
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil
1 pound gemelli or other short pasta
3/4 medium English cucumber, peeled, halved lengthwise, cut into 1/4-inch pieces
1 dry pint cherry or grape tomatoes, halved
1/2 large red onion, thinly sliced
1 cup pitted kalamata olives, halved
6 ounces feta, crumbled
3 cups firmly packed baby spinach
How to Make It
Make dressing: In a small bowl, whisk together garlic, oregano, mustard, vinegar, salt, pepper and olive oil until well combined.
Make salad: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 minutes, or as label directs. Drain, rinse under cold water and transfer to a bowl. Add remaining ingredients, toss with dressing and serve.
As a Registered Dietitian working in a hospital, my office throws a ton of potlucks in which we "try" to contribute "healthy" dishes. This healthier take on pasta salad is REALLY good. The spinach actually adds to the flavor, rather than feeling like a filler where you would normally prefer more pasta be added. Office loved it as well.
W.O.W. - this pasta salad was delicious!! I halved the recipe, since it was just me and my husband and it was plenty for both of us for dinner and some leftovers for lunch! Not only was it delicious, but easy and fast to make! I think this is my new favorite pasta salad and I'm sharing the recipe with everyone. Thank you!