Greek Spinach-Salad Pasta with Feta, Olives, Artichokes, Tomatoes and Pepperoncini

(from kylerhea’s recipe box)


Source: Pure WOW -- Recipe adapted from "The Fresh & Green Table" by Susie Middleton (Chronicle Books)

Prep time: 45 minutes
Serves 4 people

Categories: Greek, May2013, Try this, pasta, salads, spinach, summer


  • 1/4 cup mild extra-virgin
  • olive oil
  • 1 tablespoon plus 1 teaspoon white balsamic vinegar
  • 2 cloves garlic, finely chopped (about 2 teaspoons)
  • Finely grated zest of 1 lemon (about 2 teaspoons)
  • 1 teaspoon black olive tapenade
  • 1 teaspoon honey
  • Salt and freshly ground black pepper
  • 1 small red onion, thinly sliced (about 1 cup)
  • 1 can (14 ounces) artichoke hearts, drained and quartered lengthwise
  • 8 ounces small grape tomatoes,
  • halved (about 13/4 cups)
  • 1/2 cup pitted kalamata olives, quartered lengthwise
  • 4 ounces feta cheese, crumbled
  • 2 tablespoons finely chopped fresh oregano, divided
  • 1/2 pound dried gemelli or other curly pasta
  • 5 loosely packed cups baby spinach
  • ⅓ cup chopped toasted walnuts
  • 12 small whole pepperoncini, drained


  1. In a large mixing bowl, whisk the olive oil with the vinegar, garlic, lemon zest, tapenade, honey, ½ teaspoon salt and several grinds of black pepper. Add the onion, artichoke hearts, tomatoes, olives, feta and 1 tablespoon of the oregano and toss well. Let sit for 20 minutes.

  2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well in a colander but do not rinse.

  3. Transfer the warm pasta to the mixing bowl and season with ¼ teaspoon salt. Add the spinach, the remaining tablespoon oregano, walnuts and pepperoncini and toss well. (The feta will loosen up and coat the pasta.) Season with additional salt and pepper, if desired. Serve immediately.

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