Spinach Feta Pasta Salad
This Spinach Feta Pasta Salad is a bold, satisfying Mediterranean-inspired dish packed with tangy feta, earthy spinach, chewy sun-dried tomatoes, briny kalamata olives, and toasted pine nuts, all tossed in a bright lemon-herb dressing. Ready in under 30 minutes with simple ingredients, it works beautifully as a light lunch, side dish, or meal-prep staple that keeps well in the fridge for up to 4 days.
Equipment
- Large pot For boiling pasta
- Colander or strainer For draining pasta
- Large mixing bowl
- Small mixing bowl or jar For mixing the dressing
- Cutting board and knife
- Small dry skillet For toasting pine nuts
- Measuring spoons and measuring cups
- Whisk or fork For mixing the dressing
- Tongs or large spoon For tossing the salad
Ingredients
Salad
- 12 oz bowtie or penne pasta 340g; farfalle or penne recommended
- 3 cups fresh baby spinach about 90g; large leaves can be roughly chopped
- 3/4 cup crumbled feta cheese about 115g; imported sheep's milk feta preferred
- 1/2 cup sun-dried tomatoes about 55g, sliced; oil-packed preferred, patted dry
- 1/3 cup kalamata olives about 55g, halved; whole pitted olives halved yourself for best texture
- 1/4 cup pine nuts about 35g, toasted
Lemon-Herb Dressing
- 3 tablespoons olive oil extra virgin preferred
- 2 tablespoons lemon juice fresh squeezed preferred; about 1 medium lemon
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- salt and pepper to taste
Instructions
- In a small dry skillet over medium heat, toast pine nuts for 2–3 minutes, stirring frequently, until light golden and fragrant. Remove immediately and set aside to cool.
- Boil a large pot of generously salted water, add pasta, and cook until al dente per package directions (10–12 minutes). Reserve ¼ cup pasta water, then drain and rinse with cold water until cool.
- Whisk together olive oil, lemon juice, dried basil, garlic powder, salt, and pepper in a small bowl until emulsified. Taste and adjust seasoning as needed.
- Slice sun-dried tomatoes into thin strips, halve the kalamata olives, and crumble the feta if using a block. Roughly chop spinach if the leaves are large.
- Add cooled pasta, spinach, sun-dried tomatoes, olives, and feta to a large bowl, pour dressing over top, and gently toss until everything is evenly coated.
- Scatter toasted pine nuts over the salad, taste and adjust seasoning, then toss gently once more. Serve immediately or refrigerate for 30 minutes to let flavors meld.
Notes
- Rinse pasta with cold water after draining to stop cooking and prevent clumping — this also keeps the spinach from wilting.
- Always toast the pine nuts, even if it seems like a small step. It takes 3 minutes and significantly deepens their flavor.
- Use oil-packed sun-dried tomatoes for the best texture and flavor; pat them dry with a paper towel before slicing.
- For the best feta flavor, look for imported Greek or Bulgarian feta made from sheep's milk — it's creamier and more complex than standard grocery store blocks.
- If making ahead, store spinach separately and fold it in right before serving to keep it bright and crisp.
- Double the dressing if prepping for the week — pasta absorbs the dressing as it sits, so extra on hand lets you freshen the salad before each serving.
- Let the assembled salad rest in the fridge for 20–30 minutes before serving for best flavor, as the pasta absorbs the dressing beautifully.
- To make it a main dish, add grilled chicken, cooked shrimp, or canned chickpeas for extra protein.
- Store leftovers in an airtight container in the fridge for up to 4 days. Do not freeze — the pasta and spinach do not hold up after thawing.
- Keep toasted pine nuts in a separate small container when storing leftovers so they stay crunchy when you serve again.
Nutrition
Serving: 1ServingCalories: 380kcalCarbohydrates: 44gProtein: 11gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 480mgPotassium: 320mgFiber: 3gSugar: 4gVitamin A: 35IUVitamin C: 15mgCalcium: 16mgIron: 14mg
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