Project Description

Spinach, Walnut and Fetta Pasta Salad

New Recipe

  • 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:

  1. 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.
  2. Drain the Lemnos Persian Marinated Fetta, discard the herbs and any peppercorns and slightly break up the fetta pieces (reserve some of the oil).
  3. Make the dressing in a large serving bowl. Whisk the oil, vinegar, garlic and mustard.  Add salt and pepper to taste.
  4. 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.
  5. Cover and chill to use later or serve immediately.
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