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Spinach and feta pasta salad

Serves: 6
Prep: 15
Cook: 10

    Perfect for entertaining or as a quick light meal, this salad combines zesty lemon, crisp celery, creamy feta and herbs to create a full flavoured recipe that’s high in fibre and a source of iron.


    • 200g dried wholemeal spiral pasta
    • 2 tbs extra virgin olive oil
    • 4 shallots, thinly sliced
    • 2 sticks celery, thinly sliced diagonally
    • ½ cup walnuts, roughly chopped
    • 2 tbs lemon juice
    • 2 tbs lemon zest
    • 150g marinated red peppers, well drained, thinly sliced
    • ½ cup flat-leaf parsley, whole leaves
    • ⅓ cup mint, whole leaves
    • 75g danish feta cheese
    • 50 g baby spinach leaves


    1. Cook pasta following packet directions. Drain and rinse in cold water. Place in a large bowl.
    2. Heat oil in a medium frying pan over medium heat. Add shallots, celery and walnuts. Cook, stirring often, for 2 minutes. Remove from heat. Set aside to cool slightly.
    3. Add walnut mixture, lemon juice, lemon zest, peppers, parsley and mint to pasta. Season to taste. Gently toss to combine. Toss through feta and spinach and serve.


    • Marinated red peppers can be found with the pickled vegetables in your local supermarket, near oils, condiments and dressings.

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