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Pasta Salad With Feta & Sun-dried Tomato & Spinach
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Kalofagas - Greek Food & Beyond
| 1 1/2 cups | farfalle, (bow-tie) pasta |
| 1 cup | baby spinach, rinsed and pat-dry |
| 8 | sun-dried tomatoes, sliced |
| 1 cup | grated carrot |
| 2 | scallions, thinly sliced |
| 1 clove | garlic, minced |
| 1 | dill pickle, diced |
| 1/3 cup | extra-virgin olive oil |
| 2 Tbsp. | red wine vinegar |
| 1/2 cup | Greek yogurt |
| 1 tsp. | fresh oregano, finely chopped |
| 1/4 cup | chopped fresh basil |
| 1 cup | diced Feta cheese |
| sea salt | |
| fresh ground pepper to taste | |
| chopped chives for garnish |
Place a large pot of water on your stove-top and bring to a boil. Add a good amount of salt and cook according to instructions then quickly rinse under cold water and strain well.
In the meantime, chop, slice and dice your ingredients and add into a large bowl (except the olive oil, vinegar and yogurt). Add the pasta into the bowl and gently toss. Now mix the olive oil, yogurt and vinegar in a small bowl then add to the pasta salad and stir in along with the chopped fresh herbs and cubes of Feta.
Now have a taste and adjust seasoning. Serve room temperature or chilled with chopped chives for garnish.
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