Feta, Spinach and Pecan Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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An usual but tasty flavor combination from the Austin Jr. League Cookbook...pecans are everywhere in central Texas so this is their own take on a more typical salad. :o) Ingredients:
8 ounces fresh spinach, washed and trimmed |
4 plum tomatoes, chopped |
2 teaspoons fresh thyme, chopped |
6 tablespoons olive oil (good quality) |
12 ounces penne pasta |
2 medium zucchini, julienned |
2 tablespoons olive oil (optional) |
8 ounces feta cheese, crumbled |
1/2 cup pecans, toasted |
Directions:
1. Cut spinach into 1/2 x3 strips.
2. Combine spinach, tomatoes, thyme, and 6 Tbsp olive oil in bowl; toss gently and season lightly with pepper, if desired.
3. Cook pasta in boiling water 8 min, or al dente.
4. Remove from heat (do not drain) and stir in zucchini; let stand 15-20 seconds.
5. Drain and rinse with cold water; combine with spinach mixture and toss well.
6. Drizzle with 2 Tbsp olive oil, if desired.
7. Add feta and pecans; toss to mix and season with salt if desired.
8. Serve warm or at room temperature.
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