Spinach and Feta Pasta Salad

Are you looking for the perfect refreshing side dish for your next summer barbecue? Something that pairs deliciously with burgers, steaks, or grilled fish? If so, our Spinach and Feta Pasta Salad has got you covered. Combining fresh baby spinach with roasted garlic, fresh lemon juice, crumbled feta, and chickpeas, this salad serves up a medley of Mediterranean goodness in a simple to prepare, easy to love, recipe.

Best of all, not only is this salad easy to make, but it’s also make-ahead friendly, meaning you can make it a day or two ahead of time, and serve it cold alongside all of your warm-weather favorites. It’s also extremely simple to get creative with, as we’ll touch on below, and can be modified to suit any palate.

Spinach & Feta Pasta SaladPhoto byLiving the Gourmet

Ingredients:

• 2-2½ cups of fresh baby spinach
• 4 tbs pitted kalamata olives, chopped
• 4-5 oz. feta cheese crumbled
• 4-5 cloves, roasted
• 15.5 oz. can of chickpeas, drained
• ½ red onion, sliced thin
• 3-4 tbs. of fresh lemon juice
• 4 tbs. olive oil
• 1 tsp. salt
• 1 tsp. coarse black pepper
• 1 lb. of your favorite pasta

Instructions:

1. Place a head of garlic, in its skin, in a small cast iron frying pan and let it become slightly charred. Allow the garlic to cool and remove it from its skin and chop.
2. Place the chopped garlic, kalamata olives, feta cheese, olive oil, chickpeas, sliced onion, salt, black pepper, baby spinach, lemon juice, and olive oil in a large bowl and toss.
3. Prepare the pasta as directed.
4. Add the drained hot pasta to the bowl with the chickpeas and spinach and toss.
5. Taste for seasonings.
6. Serve immediately or refrigerate until ready to serve.

**If you enjoyed today's recipe, visit Living the Gourmet for more easy recipes!