Tomato, olive and feta pasta salad

Cooking Salads Tomato, olive and feta pasta salad

This tasty gluten-free lunch is easy to prepare and easy to eat at work!

Lables: Vegetarian Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Refresh under cold water.
  2. Place pasta in large bowl. Add tomato, feta, olives, parsley, vinegar and oil. Toss to combine. Divide pasta into 4 airtight containers. Divide spinach between 4 snap-lock bags. Refrigerate.

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250g dried gluten-free penne pasta
3 medium tomatoes, chopped
100g low-fat feta, crumbled
2/3 cup pitted kalamata olives
2 tbsp chopped fresh flat-leaf parsley leaves
1 tbsp balsamic vinegar
1 tbsp olive oil
80g baby spinach

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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