Every forkful is Salty. Tangy. Rich. And Light. Need I say more?
I'm sure that for most people, they'll agree that the best parts of a Greek Salad are the cheese and tomatoes. And who doesn't love pasta? Why not mix both?
I was able to travel to Greece recently and was shocked by all of the vegan and vegetarian options. The food was obviously incredible and gave me so many ideas for dishes that I have been dreaming of making. This mix of both a classic salad with the addition of pasta made my mouth water at just the thought.
Recipe Details
Ingredients:
500g of Pasta
1/4 cup of sliced kalamata olives
3 Tbsp sun-dried tomatoes
1 1/2 cup of spinach
3 cloves of garlic
1/2 cup vegan feta
Salt to taste
1 tsp pepper
Description:
1. Salt water and set it to boil. Once water has started to boil, pour pasta and cook for 10 minutes, or until the pasta is "al dente."
2. While the pasta cooks, mince the garlic and put in a pan with some olive oil. Slice dun-dried tomatoes and add to them to the pan with the kalamata olives. Let cook for 1 - 2 minutes on medium heat.
3. Once the pasta has finished cooking, strain and add directly to the pan. Set aside 1/2 cup of pasta water. Sauté the garlic, sun-dried tomatoes and pasta all together. Add small amounts of pasta water and let it cook off and continue the process until all the pasta water is cooked off.
4. Add spinach and cook until the spinach has cooked down. Add salt to taste with pepper and right before serving, add the vegan feta to the pan and quickly mix before plating up and enjoying!
Try it and Let Me Know What YOU think!
If you try this recipe and love it as much as I do, please send me a picture of what you make! I would love to see how other people interpret the recipe and if there are any additions that you made!
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