Friday, September 14, 2012

Greek Pasta Salad

This week we had a staff retreat at work and I thought this would be a good opportunity to make a pasta salad recipe I usually reserve for large parties, baby showers, etc. It makes a solid amount of food, and I'm always asked for the recipe afterward.

Greek Pasta Salad (serves 10-12)


  • 1 box of bow-tie pasta, uncooked
  • 3 cups baby spinach leaves
  • 1 1/4 cup Feta crumbled cheese
  • 1 1/2 cup cherry tomatoes, halved
  • 1 can of drained canned chickepeas, rinsed
  • 3/4-1 cup Greek Vinaigrette dressing


Cook pasta as directed, drain. Place in large bowl.
Add remaining ingredients, mix lightly.
Serve immediately or cover and refrigerate until ready to serve.
I find this usually holds for a day or so if you have leftovers.

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