Tomato Feta Pasta Salad

Ingredients

3 cups (750 mL) rotini or penne pasta
12 cups (3 L) boiling water
1 tbsp (15 mL) salt
2 tbsp (30 mL) vegetable oil
3 cups (750 mL) fresh spinach, stems removed, torn and lightly packed
12 1/2 oz (354 g) or 1 basket cherry tomatoes
3 cloves garlic, minced (or 3/4 tsp / 4 mL garlic powder)
1 cup (250 mL) feta cheese, crumbled (5 oz / 140 g)
1/3 cup (75 mL) pitted kalamata olives
2 tbsp (30 mL) fresh basil, finely shredded
6 eggs, hard cooked, coarsely chopped
1/4 cup (60 mL) pine nuts, toasted
pinch (1/8 tsp) pepper

Directions

Cook pasta in boiling water and salt in large uncovered pot for 10 to 12 minutes, stirring occasionally, until tender but firm. Drain, reserving 1/2 cup (125 mL) cooking water. Return pasta and reserved water to pot. Cover to keep warm.

Heat oil in large frying pan on medium. Add spinach, tomato and garlic. Heat and stir for about 5 minutes until tomato is softened and spinach is wilted. Add feta cheese, olives and basil. Heat and stir for about 1 minute until hot and cheese starts to melt. Remove from heat. Add to pasta. Toss.

Add eggs and pine nuts. Toss. Sprinkle with pepper. Serve immediately.

Makes: 7 servings

Preparation: 15 minutes

Cooking: 18-20 minutes

Nutrients per serving:

Calories: 329
Protein: 15 g
Carbohydrate: 30 g
Fat: 17.1 g

Credit to: Company's Coming, "The Egg Book". To purchase a copy of this new book, go to The Store.