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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 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

    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 green onions, 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.
    • 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.

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