Feta Pasta Salad


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Serves: 4
Preparation time: 8-10 minutes
Cooking time: 8-10 minutes
Calories/serving: 378



Ingredients



  • 225 g / 8 oz / 2 cups rigatoni

  • 225 g / 8 oz /1 cup canned artichoke hearts,

  • drained 100g/ 3 1/2 oz /2 cups baby spinach leaves,

  • washed 75 g / 3 oz / 3/4 cup (eta. roughly crumbled 100 g / 3 1/2 oz / 2/3 cup cherry tomatoes.

  • halved 75 g / 3 oz / 1/2 cup pitted Kalamata Olives

  • 2 tbsp extra-virgin olive oil

  • 1 tbsp chilli (chilli) flakes

  • salt and freshly ground black pepper




Method



  1. Cook the rigatoni in a large saucepan of salted, boiling water until 'al dente'.

  2. Drain and leave to cool slightly, then toss with the artichoke hearts, spinach leaves, feta, cherry tomatoes, olives, olive oil and seasoning.

  3. Spoon into bowls and finish with a sprinkling of chilli flakes before serving.


 


Chris Ching

by Chris Ching

With a nick name of Chris Smile because of the warm smile on her face all the time :) Believes that by empowering the public to have more information and knowledge in healthcare, we will have a better healthcare environment and experience. View all articles by Chris Ching.




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