I cook pasta every week - this healthy yet delicious 20-minute recipe is a winner
I am absolutely overjoyed to share this pasta salad recipe, which I found to be flavoursome, quick, and easy to make.
Trying out new recipes can be hit or miss, so it helps when somebody tests them out before you give them a go.
Attempting to recreate a recipe from seasoned home cook Angela Allison, I was apprehensive as to whether it would turn out well or be a waste of time.
Thankfully, I'm pleased to say that Angela's recipe – posted to This Delicious House – did not disappoint.
Not only did the pasta salad taste great with the red wine vinegar dressing, but it's also healthy, which can only be a bonus.
It takes less than 20 minutes to prepare, and with a recipe you can make in a big batch, it's the perfect meal to store away for another day.
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Spinach pasta salad
Serves: six people
Ingredients
226g penne pasta
Eight large handfuls of baby spinach
400g cherry tomatoes, halved
One red onion, sliced
113g feta, crumbled
Vinaigrette
Four tbsp olive oil
Three tbsp red wine vinegar
Two cloves garlic, minced
Half tsp dried oregano
Half tsp salt
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Method
Cook the penne pasta in boiling salted water, according to packet instructions (usually eight to 10 minutes). Drain, rinse, and set aside.
Make the vinaigrette.
Meanwhile, in a small bowl, whisk together the olive oil, vinegar, garlic, oregano, and salt; set aside.
In a large bowl, combine the cooked pasta, spinach, tomatoes, red onion, and feta. Pour on the vinaigrette and toss until well combined.
