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.

Ingredients

  • 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

Method

  1. Step 1

    Cook pasta following packet directions. Drain and rinse in cold water. Place in a large bowl.
  2. Step 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. Step 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.

Tips

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