I think some of the best recipes come from scavenging in your fridge. I needed some lunches for the week but did not feel like going grocery shopping. I had a lot of different individual items so figured why not throw it into a pasta salad; that always ends up turning out well. Here is my little creation, I don’t know how greek it really is, but that’s the name I came up with.
- 1/2 Cup Cherry/Grape Tomatos, quartered
- 2 Cups Spinach
- 1/2 Cup Olives, halved, Kalamata or Green
- 2 Cups Cooked Rotini
- 1/4 Cup Olive Oil
- 1/4 Cup Feta Cheese
- Salt + Pepper
Let’s Get Cooking
Cook the noodles per package instruction, make sure you cook it al dente.
Prep the rest of your ingredients.
Grab a large bowl and place spinach on the bottom, then pour the cook pasta over top, add in the olives + tomatoes + feta cheese + olive oil and toss. This allows the spinach to slightly cook due to the warm pasta.
Season with salt + pepper and enjoy!
Have for your weekly lunches or for a quick pasta side dish.
Made with Love,
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Necessity is the mother of invention