Greek Pasta Salad II Recipe -
Greek Pasta Salad II Recipe
  • READY IN 30 mins

Greek Pasta Salad II

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    30 mins


  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 Reviews

Most Helpful Positive Review
Dec 26, 2003

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!

Most Helpful Critical Review
Jun 17, 2010

This recipe needed a little punching up, but it was an AWESOME base to start from, thanks! I sauteed some green onions with the garlic (in a couple of tbsp more oil than called for) along with a bit of crushed red pepper, then added fresh spinach to the pan and cooked until it was wilted. Added the contents of the pan to the bowl of drained pasta and then added cheese/dill/salt/pepper per instructions.

Dec 26, 2003

I loved this recipe and it was so quick and easy to make! I added pignoli nuts and a little extra olive oil.

Aug 11, 2006

My husband can be a picky eater at times, so when I told him the ingredients to this recipe, he was skeptical. After the dish was prepared and served, he ate 2 bowls and couldn't stop raving about it. Delicious! Will definitely put into my recipe rotation. Thanks!

Apr 05, 2011

I made this for a "Mediterranean" party last evening & it was a hit! I was hesitant about the spinach, so I only included enough to add color & texture/dimension to the dish. Other changes: *Tortelini instead of rotini (be careful when stirring & slightly undercook to retain shape). *Added chunks of grilled chicken marinated in a mixture of lemon-pepper, olive oil, lemon juice, touch of balsamic, minced & powdered garlic, dill *Included sun-dried tomatoes, marinated artichokes, olives *Topped with toased pinenuts. I like to make pasta salads a day in advance to allow the flavors to meld. This usually means I end up needing more "dressing." In this case, I simply used some previously reserved marinade (described above) & it did the trick. The varying colors/textures were time I might consider adding diced cucumbers &/or orange or yellow peppers. Adding some yogurt might be an option for a nice creamy version...may try that next time as well. Thanks, Marian, for getting the ball rolling with this "spinach version"'s a keeper! :)

Nov 16, 2009

really good. i read some of the reviews and it said that theirs turned out a bit bland so i added about 3 tablespoons of mayo to it to give a boost and it turned out great. really good warm but being chilled because company is coming over.

Jan 16, 2008

My husband loves this salad cold and I love it warm. A variation is to add more spices to the spinach after is drained (vegeta), more olive oil or a TBS of Olivio, calamata olives instead of regualr black olives and sotee green onions or a red onion with the garlic.

May 28, 2007

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!


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  • Calories
  • 432 kcal
  • 22%
  • Carbohydrates
  • 58.5 g
  • 19%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 16.6 g
  • 33%
  • Sodium
  • 409 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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