Project Description
Spinach, Walnut and Fetta Pasta Salad
- Serves 4
- Preparation time: 15 minutes
- Cooking time: 15 minutes
Drizzled with a balsamic vinaigrette, this is a simple winter salad that’s satisfying and bound to impress.
Ingredients:
- 250g of your favourite pasta (we used Farfalle ‘bows’)
- 250g Lemnos Persian Marinated Fetta
- 1 cup walnuts, roughly chopped and toasted
- 1 punnet cherry tomatoes, cut in half
- 100g fresh baby spinach, washed
- 4 medium shallots, finely sliced
- A few parsley leaves to decorate
For the Dressing
- 3 tbsps walnut oil (or extra virgin olive oil)
- 3 tbsps red wine vinegar
- 1 medium clove of garlic, crushed
- 1 tsp Dijon mustard
- Sea salt and freshly ground black pepper
Method:
- Cook the pasta to just ‘al dente’ according to the directions on the packet. Drain the pasta, stir through a little walnut or olive oil and set aside.
- Drain the Lemnos Persian Marinated Fetta, discard the herbs and any peppercorns and slightly break up the fetta pieces (reserve some of the oil).
- Make the dressing in a large serving bowl. Whisk the oil, vinegar, garlic and mustard. Add salt and pepper to taste.
- Add the walnuts, spinach, tomatoes and Lemnos Persian Marinated Fetta, along with a tablespoon of the oil from the can, to the dressing. Toss the pasta into this mixture and check the seasoning. Scatter with parsley leaves.
- Cover and chill to use later or serve immediately.
