Zesty Pasta Salad
Zesty Pasta Salad! This citrusy, bow tie pasta salad contains spinach, olives, feta & pine nuts with a zesty dressing. A perfect recipe to make ahead for easy summertime entertaining.
Servings: 4 servings
Ingredients
- 8 ounces bow tie pasta {farfalle}
- 1 ½ cups fresh chopped spinach
- ⅓ cup chopped kalamata olives
- ⅓ cup crumbled feta cheese
- ⅓ cup lightly toasted pine nuts
For vinaigrette:
- ⅓ cup olive oil
- 1 tablespoons fresh orange juice
- 1 teaspoon grated orange zest
- 2 tablespoons white balsamic vinegar or white wine vinegar
- ¼ teaspoon sea salt
- 1 small clove garlic grated or minced
Instructions
Cook Pasta
- Bring a pot of liberally salted water to a boil over high heat. Reduce heat to a rolling bowl, and prepare pasta according to package directions. While the pasta cooks, set up an ice bath by filling a large heat-safe bowl with ice and water.
- When the pasta is finished cooking, strain and plunge it into the ice water for 3-5 minutes until cooled. Drain and place pasta in a large bowl.
Make Vinaigrette
- Meanwhile, whisk together olive oil, orange juice, orange zest, vinegar, sea salt and grated garlic clove in a small bowl until fully combined. Set aside.
Assemble Pasta Salad
- Add chopped spinach, Kalamata olives, feta cheese and pine nuts to the cooled pasta. Pour vinaigrette over top and toss to fully coat.
- Refrigerate until cold, about 3 hours or overnight.
Notes
Recipe may be doubled to serve a larger crowd.
Dietary Substitutions:
- Vegan: To make this pasta salad vegan, simply omit the feta cheese or swap it out for a plant-based cheese of your liking
- Gluten-Free: Make this pasta salad gluten free by using your favorite gluten-free pasta in place of regular pasta.