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Greek Pasta Salad II

SUBMITTED BY: Marian

"This is a recipe my mom came up with when we were snowed in. Serve it hot or cold. Use flavored feta to add some extra seasoning to your dish."
PREP TIME  5 Min
COOK TIME  15 Min
READY IN  30 Min
SERVINGS & SCALING
Original recipe yield: 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 (16 ounce) package rotini pasta
  • 1 (10 ounce) package frozen chopped spinach
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 7 ounces crumbled feta cheese
  • 1 tablespoon dried dill weed
  • salt and pepper to taste

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a medium saucepan over medium heat, bring water to a boil. Add spinach and cook for 5 minutes or until spinach is tender; drain and reserve.
  2. In a large pot over medium heat, warm olive oil and saute garlic until golden; add pasta and spinach and mix.
  3. Remove from heat and let cool for ten minutes. Add feta and dill; mix well and serve.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2003 by SMITH1165
I loved this recipe and it was so quick and easy to make! I added pignoli nuts and a little extra olive oil.

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2003 by BABYGABESMOM2001
WOW!! I can not even express in writing how good this pasta salad was!! I am a picky vegetarian who lives in a house full of carnivores and everyone LOVED it!!!!! The only thing I added was a bit of melted butter right before serving! It was superb, it was excellent!! Thank you!

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2007 by beccsik
moving-out-of-apartment-use-up-what's-in-my-cabinets-recipe: used whole bag spinach, added olive oil, sliced olives, grated parmesan instead of feta, and of course, plenty of sea salt, no dill - turned out terrific!

1 user found this review helpful


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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 429

  • Total Fat: 15.7g
  • Cholesterol: 29mg
  • Sodium: 409mg
  • Total Carbs: 58.4g
  •     Dietary Fiber: 4.1g
  • Protein: 16.2g

VIEW DETAILED NUTRITION

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