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