Penne pasta salad studded with black olives, sun-dried tomatoes, feta and ribbons of spinach is one of those reliably satisfying dishes: colorful, quick to assemble, and forgiving. It pairs bright lemon and olive oil with briny, savory ingredients for a salad that travels well to picnics, holds up at potlucks, and makes a simple weeknight dinner when you want something cool and flavorful without fuss.
Why you’ll love this dish
This pasta salad hits several useful marks at once: it’s fast to pull together, pantry-friendly, and keeps well for a few days. The lemon-and-olive-oil dressing brightens the rich sun-dried tomatoes and salty feta, while spinach adds a fresh pop of green and a nutritional boost. It’s equally at home as a main for a light meal or as a side for grilled protein.
“Bright, balanced, and makes enough for leftovers we actually look forward to—simple, but not boring.” — a regular cook’s note
Quick wins:
- Ready in about 30–40 minutes from start to finish.
- Uses shelf-stable items (canned olives, jarred sun-dried tomatoes) plus fresh spinach.
- Easy to double for a crowd.
Step-by-step overview
- Boil penne until al dente. Drain.
- Toast pine nuts briefly and slice the canned olives and sun-dried tomatoes.
- Toss warm pasta with the olives, tomatoes, spinach, pine nuts, lemon juice and olive oil so the warm pasta absorbs flavor.
- Cool to room temperature, then fold in diced feta.
- Taste, adjust seasoning, and serve or chill.
This sequence keeps the pasta from getting gummy and allows the ingredients’ flavors to meld without turning the spinach limp.
What you’ll need
- 1 lb (450 g) penne pasta
- 2 (6-oz) cans California black ripe olives, drained and sliced (sub: kalamata for a sharper note)
- 1 bunch scallions, white and light green parts only, thinly sliced
- 1 (15-oz) jar sun-dried tomatoes, drained and sliced (if oil-packed, reserve a tablespoon of oil for the dressing)
- 3 oz baby spinach, cut into ribbons (sub: arugula or baby kale)
- 1/4 cup pine nuts, lightly toasted in a dry skillet (sub: sliced almonds or walnuts)
- Juice of two lemons (about 3–4 tablespoons); zest optional for extra brightness
- 1/4 cup extra virgin olive oil (or 3 tbsp olive oil + 1 tbsp reserved sun-dried tomato oil)
- 10 oz sheep’s milk feta, diced (or crumbled; sub: goat feta or plant-based feta)
- Salt and freshly ground black pepper to taste
Notes:
- Taste before adding much salt—olives and feta are salty already.
- Use good-quality extra virgin olive oil for the best flavor. Lemon zest adds aroma without extra acidity.
Directions
- Bring a large pot of water to a rolling boil. Generously salt the water (it should taste like the sea).
- Add the penne and cook to al dente according to package directions (usually 9–11 minutes). Stir occasionally so the pasta cooks evenly.
- While the pasta cooks, warm a dry skillet over medium heat. Add the pine nuts and toast, shaking the pan, until golden and fragrant—30–90 seconds. Remove immediately to a plate to prevent burning.
- In a large mixing bowl combine the sliced olives, sun-dried tomatoes, sliced scallions, and spinach ribbons.
- Drain the pasta well. Do not rinse. Add the hot pasta directly to the bowl with the vegetables. Toss to combine so the warm pasta softens the spinach slightly and absorbs flavors.
- Drizzle the lemon juice and olive oil over the pasta and toss again until everything is evenly coated. If you reserved sun-dried tomato oil, add it now for extra depth.
- Season with freshly ground black pepper. Taste and add a pinch of salt only if needed. Remember the feta and olives add saltiness.
- Let the salad cool to room temperature, stirring occasionally. When cooled, gently fold in the diced feta.
- Adjust seasoning (more lemon, olive oil, or pepper) and serve at room temperature, or chill for 30–60 minutes if you prefer it cold.
Timing tip: If you want more melded flavors, make the salad 1–2 hours ahead and refrigerate; allow it come back to room temperature before serving for best texture.
Best ways to enjoy it
- Serve as a main with crusty bread and a simple green salad.
- Pair as a side with grilled chicken, fish, or lamb.
- Offer at potlucks or picnics—it travels well and doesn’t need fancy plating.
- Garnish with additional fresh herbs (basil or parsley) and a sprinkle of lemon zest when plating.
Wine pairing: a crisp Sauvignon Blanc or a light-bodied rosé complements the lemon and feta without overpowering the salad.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within 2 hours of serving. Keep up to 3–4 days.
- Do not freeze this salad. The texture of the feta, spinach, and tomatoes degrades with freezing.
- If the salad seems dry after refrigeration, stir in a splash of olive oil and a squeeze of lemon before serving. Let come to room temperature for 15–20 minutes to improve flavor and texture.
- Food safety note: discard any leftovers left at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C).
Helpful cooking tips
- Salt the pasta water well. It’s your primary chance to season the pasta itself.
- Cook pasta al dente. Overcooked pasta will become mushy once tossed and chilled.
- Don’t rinse the pasta. The slight starchiness helps the dressing cling.
- Toss while the pasta is warm. That helps the lemon and oil distribute and lightly soften the spinach for better texture.
- Toast pine nuts just before assembling. They burn fast; watch them closely.
- If using oil-packed sun-dried tomatoes, use some of that oil in the dressing for concentrated flavor.
- If the feta is very salty, rinse quickly and pat dry before adding to the salad.
Creative twists
- Mediterranean boost: add artichoke hearts, capers, and a handful of chopped roasted red peppers.
- Creamy version: stir 1/2 cup Greek yogurt or sour cream into the dressing for a richer texture.
- Protein-packed: add a can of drained chickpeas or 8 oz grilled chicken for a heartier main.
- Vegan swap: omit feta and replace with marinated tofu cubes or a firm, brined vegan cheese. Add nutritional yeast for a savory note.
- Herb-forward: fold in chopped basil, oregano, or dill for a fresher herbal aroma.
- Grain swap: use farfalle, fusilli, or whole-wheat penne for a nuttier bite.
FAQ — Your questions answered
Q: Can I make this ahead of time?
A: Yes. Make the salad up to 24 hours ahead for the best texture and flavor. Store it in the refrigerator and add the feta just before serving if you prefer a firmer cheese texture. Bring to room temperature for 15–30 minutes before serving.
Q: Should I rinse the pasta after cooking?
A: No — don’t rinse. Leaving the starch on the pasta helps the dressing cling. Rinsing also cools the pasta quickly and prevents the warm-pasta toss that lightly softens spinach and melds flavors.
Q: Can I use oil-packed sun-dried tomatoes?
A: Absolutely. Drain them but reserve a tablespoon of the oil for the dressing; it’s concentrated with flavor and makes a tasty finishing touch.
Q: How long does this salad keep in the fridge?
A: Stored in an airtight container, it lasts 3–4 days. Discard after that for safety and best quality.
Q: Is it safe to freeze leftovers?
A: Freezing is not recommended. The feta, spinach, and sun-dried tomatoes lose texture and become watery when thawed.
Q: My salad tastes too salty — how do I fix it?
A: Add more pasta or a handful of raw spinach to dilute the saltiness. A splash of lemon juice can also brighten and balance the flavor.
Enjoy the salad as a flexible, flavorful centerpiece or a reliable side. Small swaps—different herbs, nuts, or proteins—let you adapt it to seasons and crowds without losing what makes it great: bright lemon, salty-fresh accents, and simple preparation.
Print
Penne Pasta Salad with Olives and Feta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A bright and flavorful penne pasta salad with black olives, sun-dried tomatoes, feta cheese, and fresh spinach, perfect for picnics or potlucks.
Ingredients
- 1 lb (450 g) penne pasta
- 2 (6-oz) cans California black ripe olives, drained and sliced
- 1 bunch scallions, thinly sliced (white and light green parts only)
- 1 (15-oz) jar sun-dried tomatoes, drained and sliced
- 3 oz baby spinach, cut into ribbons
- 1/4 cup pine nuts, lightly toasted
- Juice of two lemons (about 3–4 tablespoons); zest optional
- 1/4 cup extra virgin olive oil
- 10 oz sheep’s milk feta, diced
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a rolling boil. Generously salt the water.
- Add the penne and cook to al dente according to package directions (usually 9–11 minutes).
- While the pasta cooks, warm a dry skillet over medium heat and toast the pine nuts until golden.
- In a large mixing bowl, combine the sliced olives, sun-dried tomatoes, scallions, and spinach ribbons.
- Drain the pasta well and add it directly to the bowl with the vegetables.
- Toss to combine and let warm pasta soften the spinach slightly.
- Drizzle lemon juice and olive oil over the pasta and toss until evenly coated.
- Season with freshly ground black pepper and taste, adding salt if necessary.
- Let the salad cool to room temperature, then gently fold in the diced feta.
- Adjust seasoning if needed and serve or chill.
Notes
Taste before adding salt; olives and feta may provide enough saltiness. Use high-quality olive oil for best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean