We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
15 minutes
10 minutes
25 minutes
- 250g dried gluten-free penne pasta
- 3 medium tomatoes, chopped
- 100g low-fat feta, crumbled
- 165.00 ml pitted kalamata olives
- 40.00 ml chopped fresh flat-leaf parsley leaves
- 20.00 ml balsamic vinegar
- 80g baby spinach
- Boil pasta in a large saucepan of salted water according to package directions until tender. Drain and rinse with cold water.
- Combine pasta with tomato, feta, olives, parsley, vinegar, and oil in a large bowl. Mix well. Portion the pasta into 4 airtight containers and the spinach into 4 snap-lock bags. Refrigerate for later enjoyment.
Similar Recipes
- 40min
Tomato, olive, feta and herb pasta salad
Refreshing vegetarian pasta salad, perfect for hot summer days.
- 38min
Balsamic lamb salad
Elevate your day with a vibrant lamb and risoni salad, bursting with colorful and delightful flavors.
- 30min
Warm lamb souvlaki and pasta salad
Create a quick and flavorful spring pasta salad with grilled lamb, tomato, olives, spinach, and feta in just 30 minutes.
- 33min
Roasted tomato, eggplant and fetta pasta salad
Prep a big batch of this satisfying pasta salad for dinner, and look forward to a delicious lunchbox meal tomorrow!
- 220min
Fire and Ice Pasta with Fresh Herbs
Indulge in a delectable pasta dish featuring a savory feta cheese finish complemented by a delicious sun-dried tomato and olive sauce bursting with Mediterranean flavors.