Serves 4 to 6
Hey! Italians aren’t unique in their use of pasta as this delectable salad bears out. Pasta, Feta, fresh spinach, olives and herbs combine to make this summer pleaser. You may use any pasta, however my favorite for this salad is Radiator, ( little radiators). This is an excellent dish to serve in the spring when spinach is at its best.
About 4 ounces of Radiatori pasta – (dry weight)
About 3 cups of baby spinach, well washed and drained
½ cup chopped sweet purple onion
1 cup pitted black olives, cut in half
1 cup ½ inch cubes of Feta cheese
1 tablespoon minced fresh dill weed
¼ cup chopped fresh Italian parsley (not cilantro)
1 cup cherry tomatoes
Fresh ground black pepper to taste
Garlic-Herb Vinaigrette
Place the pasta in a large pot of rapidly boiling water and cook to desired degree of doneness. I like it to be a bit on the al dente side. Drain and rinse in cold water to stop the cooking. Drain well and set aside while you prepare the remaining ingredients.
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