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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 1 |
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Go Greek with your pasta salad by stirring in cucumber, tomato, olives, spinach, and feta, and tossing in a tangy vinaigrette. Ingredients:
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 |
salt |
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 |
Directions:
1. Make dressing: In a small bowl, whisk together garlic, oregano, mustard, vinegar, salt, pepper and olive oil until well combined.
2. 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.
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