Spinach and feta pasta salad
Prep
15 min
Cook
10 min
Serves
6
Skill
Vegetarian
Prep
15 min
Cook
10 min
Serves
6
Skill
Perfect for entertaining or as a quick light meal, this salad combines zesty lemon, crisp celery and creamy feta to create a full flavoured recipe that’s high in fibre and a source of iron.
Ingredients
- 200g dried wholemeal spiral pasta
- 2 tbs extra virgin olive oil
- 4 green onions (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
Nutrition per serving
1380 kJ
energy kj
9 g
protein
4 g
saturated fat
6.4 g
dietary fibre
24 g
carbohydrate
3 g
sugars
222 mg
sodium
Method
- Cook pasta following packet directions. Drain and rinse in cold water. Place in a large bowl.
- Heat oil in a medium frying pan over medium heat. Add green onions, celery and walnuts. Cook, stirring often, for 2 minutes. Remove from heat. Set aside to cool slightly.
- 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.
Tips
- Marinated red peppers can be found with the pickled vegetables in your local supermarket, near oils, condiments and dressings.
- To create a gluten free pasta salad, simply replace the wholemeal pasta with gluten free pasta
Remember to always check the label of each ingredient to ensure it is gluten free.
- 200g dried wholemeal spiral pasta
- 2 tbs extra virgin olive oil
- 4 green onions (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
Nutrition per serving
1380 kJ
energy kj
9 g
protein
4 g
saturated fat
6.4 g
dietary fibre
24 g
carbohydrate
3 g
sugars
222 mg
sodium
- Cook pasta following packet directions. Drain and rinse in cold water. Place in a large bowl.
- Heat oil in a medium frying pan over medium heat. Add green onions, celery and walnuts. Cook, stirring often, for 2 minutes. Remove from heat. Set aside to cool slightly.
- 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.
Tips
- Marinated red peppers can be found with the pickled vegetables in your local supermarket, near oils, condiments and dressings.
- To create a gluten free pasta salad, simply replace the wholemeal pasta with gluten free pasta
Remember to always check the label of each ingredient to ensure it is gluten free.