Orrechiette, or ‘Little Ears’ is a great pasta choice for this fresh summer meal. Their little dips fill up with the veggies and their juices, making this Greek Pasta Salad a wonderfully tasty dish. It’s nutritious too. Using spinach instead of the usual lettuce adds iron and vitamin K, not to mention flavor.
1. Bring a pot of salted water to boil. Add the pasta and cook until al dente or according to package instructions. Drain well. Toss with 3 tablespoons of olive oil. Set aside to cool, stirring occasionally.
2. In a large bowl, toss together the cucumber, tomatoes, red onion, lemon zest, lemon juice, olives and 2 tablespoons of olive oil. Stir in the cooled pasta. Season with salt and pepper. Taste.
3. Top with spinach, crumbled feta cheese and mint. Toss just before serving at room temperature.
- 6 ounces of whole wheat orechiette or other small pasta
- 3 tablespoons olive oil, plus 2 tablespoons
- ½ large English cucumber, quartered lengthwise then cut into ¼-inch slices
- 1½ cups quartered grape or cherry tomatoes
- ½ red onion, halved then thinly sliced
- 2 teaspoons lemon zest
- ¼ cup fresh lemon juice
- ⅓ cup kalamata olives
- Salt and pepper, to taste
- 2 cups loosely packed chopped spinach
- ¼ cup feta cheese
- ¼ cup fresh mint, roughly chopped
Ann's Tips and Tricks
To be sure your pasta doesn’t overcook as it cools, cook it for 1 minute less than the package time.
If you can’t find orrechiette, use fusilli. They will trap the juices in their spirals.