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Ingredients
400g Vetta x Rural Aid Spirals Pasta
2 tablespoons pesto
½ cup sundried tomatoes, chopped
¼ cup olives, pitted and chopped
3 spring onions, finely sliced
1 cup spinach leaves
¼ cup toasted pine nuts
¼ cup feta cheese to serve
Method
Cook pasta according to packet directions in a large pan of salted, boiling water.
Meanwhile, combine all ingredients, except the feta, in a large bowl.
Drain the past well and, while it is still warm, gently stir it through the combined ingredients. Crumble the feta over the top and season well.
This pasta salad is great warm or cold, and can be stored in the fridge for up to 3 days.
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