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.
- 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.
- 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.
- 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.