| Chef: JoAnna Minneci | |
| Food Mood: Vegetarian | |
| Cuisine: Greek | |
Description |
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| Easy do-ahead salad. Best served at room temperature and suitable for a picnic. | |
Servings: 8-10 |
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Ingredients |
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| 1 lb bow tie pasta 1 28 oz can whole tomatoes 1 8 oz pkg frozen chopped spinach -- thawed 2 Tbsp minced fresh oregano 4 oz crumbled feta cheese (a creamy, French-style feta is best) 1/4 cup olive oil ground black pepper to taste |
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Method |
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| Cook pasta according to package directions, drain, and cool. Toss pasta with olive oil, salt, and pepper -- coating thoroughly. Pour off the juice from the canned tomatoes over the pasta. Then, squish the tomatoes in the can, (neater) and pour them in. Add remaining ingredients and toss. Taste and adjust seasonings. |
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Prep time: 30 minutes |
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