Pasta Salad with Feta, Spinach, and Pine Nuts

By North Star



Ingredients.

5 ounces dried rigatoni or other pasta
4 ounces baby spinach leaves
1/4 cup plus 2 tablespoons crumbled low-fat feta cheese
1/4 to 1/2 small red onion, cut into thin rings
1 1/2 to 2 tablespoons fresh lemon juice
1 1/2 teaspoons finely chopped fresh oregano leaves or 1/2 teaspoon dried oregano, crumbled
1/8 teaspoon sugar
1 tablespoon extra-virgin olive oil
2 tablespoons pine nuts
1/4 cup thinly sliced kalamata olives

In a large pot, cook the pasta using the package directions, omitting the salt and oil. Pour the pasta into a colander. Drain, rinse under cold water, and drain well.

Meanwhile, remove any large stems from the spinach. Tear the leaves into bite-size pieces. Put the spinach in a large bowl. Add the feta, onion, and cooked pasta. Toss gently to combine.

In a small bowl, stir together the lemon juice, oregano, and sugar. Stir in the oil. Pour over the spinach mixture. Toss gently to coat.

Serve at room temperature or cover and refrigerate until needed. Just before serving, sprinkle with the pine nuts and olives.

Per serving
Calories 121
Total Fat 5.0 g
Saturated Fat 1.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 2.5 mg
Sodium 178 mg
Carbohydrates 15 g
Sugar 1 g
Fiber 1 g
Protein 5 g

recipe from www.webmd.com
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