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Spinach Pasta Salad
SUBMITTED BY:
Kim Fusich
PHOTO BY:
Sokha
"A unique salad, packed with iron! Your kids will eat spinach, as long as you don't tell them it's spinach. Popeye would have loved this!"
RECIPE RATING:
Read Reviews
(106)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
15 Min
READY IN
2 Hrs 25 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (12 ounce) package farfalle pasta
10 ounces baby spinach, rinsed and torn into bite-size piece
2 ounces crumbled feta cheese with basil and tomato
1 red onion, chopped
1 (15 ounce) can black olives, drained and chopped
1 cup Italian-style salad dressing
4 cloves garlic, minced
1 lemon, juiced
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
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DIRECTIONS
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, spinach, cheese, red onion and olives.
Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled.
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REVIEWS
Reviewed on Dec. 6, 2003 by DAWN M
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DAWN M
Dec. 6, 2003
I brought this to a potluck for my running club and watched it disappear. I used whole wheat corkscrew pasta, however, and it added a nice texture. Use the biggest bowl you have to mix--until the spinach breaks down in the dressing the volume is enormous.
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10 users found this review helpful
I brought this to a potluck for my running club and watched it disappear. I used whole wheat...
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Reviewed on Apr. 9, 2004 by
MEADOW MCKINLEY
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MEADOW MCKINLEY
Apr. 9, 2004
Super! Delicious! If you have a small to medium red onion slice the whole thing...if it is a HUGE red onion do half ...besides that stick with the directions and you will have a perfect filling salad with just the right amount of seasonings. I used Ken's Italian Dressing with Parmesan and it added greatly ....I have already been asked to pass the recipe along...thanks for the contribution!
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7 users found this review helpful
Super! Delicious! If you have a small to medium red onion slice the whole thing...if it is a...
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Reviewed on Jul. 3, 2003 by DARLENE JOY
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DARLENE JOY
Jul. 3, 2003
This was an excellent accompaniment to our Easter meal of oven roasted lamb with lemon-pepper seasoning! I modified the recipe somewhat by using 16 oz of pasta, 1 small can of sliced black olives, and 4 oz of tomato-basil feta cheese. This is a recipe that is sure to become a family favorite and will be wonderful for summer barbecues and potlucks since it can be made ahead of time and looks so pretty and tastes great!!
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6 users found this review helpful
This was an excellent accompaniment to our Easter meal of oven roasted lamb with lemon-pepper...
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Reviewed on Feb. 18, 2007 by
windedmama
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windedmama
Feb. 18, 2007
I mixed the pasta salad together and put it in the fridge to wait a few hours before adding the spinach, as another reviewer recommended. But my family started helping themselves before the spinach ever got added. They loved it. I had used Greek salad dressing instead of italian and added some chopped up sliced pepperoni. It was so yummy I may just keep this as my Greek Pasta Salad recipe and just forget about the spinach ingredient. Thanks.
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5 users found this review helpful
I mixed the pasta salad together and put it in the fridge to wait a few hours before adding...
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Reviewed on May 31, 2006 by
NINA31
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NINA31
May 31, 2006
THIS WAS DELICIOUS!!! It was a hit at brunch.I got a lot of great feedback. I made a few changes. I used about half of a small red onion(less is better). I love feta cheese so I used an 8 oz container and I used 3/4c.of the italian dressing.
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5 users found this review helpful
THIS WAS DELICIOUS!!! It was a hit at brunch.I got a lot of great feedback. I made a few...
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Reviewed on Mar. 13, 2008 by
SavvyTech
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SavvyTech
Mar. 13, 2008
I made this to accompany burgers at our barbecue and a lot of people had seconds. The salad didn't get to chill longer then two hours before we served it and I felt like it really needed to sit longer. I had some the next day for lunch and it tasted much better. Next time I make this I will make it the night before so that the flavors have time to meld together. I substitued tri-colored spiral pasta because I think it adds to the presentation of the salad. I also added some plum tomatoes sliced in half and I added a small sweet yellow pepper diced. Do not skimp on the spinach in this recipe. It adds a wonderful flavor and color to the pasta salad. Very tasty recipe!
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4 users found this review helpful
I made this to accompany burgers at our barbecue and a lot of people had seconds. The salad...
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Reviewed on Nov. 8, 2005 by RACHELLE04
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RACHELLE04
Nov. 8, 2005
This was a great, fresh salad. I used only about 3/4 of the recommended dressing, and don't put it on too far in advanced because the spinach wilts. Also I added four chopped up tomatoes, which added extra color and flavor. Yum!
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4 users found this review helpful
This was a great, fresh salad. I used only about 3/4 of the recommended dressing, and don't...
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Reviewed on Jul. 21, 2005 by BETSYJOHN
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BETSYJOHN
Jul. 21, 2005
I loved this salad! very easy to make. i followed it exactly except i followed the advice to cut down the onion amt. my husband felt that the spinach was a little soggy so next time i will add it towards the end. but this was delicious!
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4 users found this review helpful
I loved this salad! very easy to make. i followed it exactly except i followed the advice to...
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Reviewed on Jul. 4, 2007 by DeAnn
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DeAnn
Jul. 4, 2007
Wonderful salad! Perfect to take to a pot luck. Leftovers are even better as the pasta takes on all the flavors. Very healthy and tons of flavor!
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3 users found this review helpful
Wonderful salad! Perfect to take to a pot luck. Leftovers are even better as the pasta takes...
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Reviewed on Dec. 29, 2005 by HeatherW
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HeatherW
Dec. 29, 2005
Good and easy. Make it the night before and mix in the spinach before serving.
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3 users found this review helpful
Good and easy. Make it the night before and mix in the spinach before serving.
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