Greek pasta salad

For a fresh idea with pasta, try Greek salad

  • Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 418
  • fat 23g
  • saturates 8g
  • carbs 37g
  • sugars 0g
  • fibre 5g
  • protein 18g
  • salt 3.48g


  • 300g fusilli pasta spirals – or you can use farfalle (butterflies) or penne (quill tubes)
  • 225g bag prepared fresh baby spinach
  • 250g punnet cherry tomatoes, halved
  • 100g black olives (we bought kalamata from the deli counter)
  • 200g feta cheese, broken into rough chunks
  • 3 tbsp olive oil


  1. Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.

  2. Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.

  3. Toss in the drained pasta and spinach, and let everyone help themselves.

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