Pasture to Plate


Spinach and Feta Pasta Salad

Such a wonderfully versatile dish that can be served for lunch or dinner, or even hot or cold.

Serves 8


  • 500g Oliana farfalle pasta
  • 1 bunch spinach, washed and torn
  • 60g Oliana feta, crumbled
  • 1 red onion, chopped
  • 220g Oliana kalamata olives, pitted and chopped
  • 120ml Oliana olive oil
  • 3 tbsp of balsamic vinegar
  • 4 cloves garlic, minced
  • 1 lemon, juiced
  • 1/2 tsp ground black pepper


In a large pot of salted boiling water, cook the pasta until al dente. Place spinach in a colander. Drain the cooked pasta over the spinach until the spinach wilts. Shake to drain completely.

In a large bowl, combine the pasta, spinach, organic feta, red onion and olives.

Whisk together the olive oil, vinegar, garlic, lemon juice and pepper. Pour over salad and toss.