Lately I have been feeling like a Greek-type salad with feta and calamata olives. I also wanted to use spinach and bacon and most of all toasted pinenuts. So last night I came up with this recipe… and it is delicious! It is a perfect meal for this nice weather, light but filling. My husband LOVED it and didn’t even notice for once that the main course wasn’t meat of some sort. That means it was really good! I served it with herb focaccia which I will post soon.
Spinach Pasta Salad with Toasted Pinenuts and Feta
submitted by Brittany
2 c fresh spinach, chopped
1/2 lb penne pasta, cooked
1/2 cucumber, chopped
20 pitted calamata olives, halved length-wise
3/4 c feta cheese, cubed or crumbled
1 roma tomato, chopped
1/2 c pinenuts, toasted
1/2 lb bacon, cooked crisp
1/4 red onion, sliced thinly in wedges
First chop all the veggies while the pasta is boiling. Then toast the pinenuts in a pan over medium-low heat, stirring occasionally. (Watch them carefully to avoid burning) Slice the bacon in 1/2 inch pieces then cook until very crisp. (Slice the bacon when it is half frozen- it works great) Let pasta and bacon cool. Toss all ingredients together with Greek Vinaigrette (I used Good Seasonings Light Greek Vinaigrette) and serve immediately.
*Note: I reserved some bacon and pinenuts to sprinkle on top before serving.