Penne pasta salad with feta, spinach and walnuts Recipe

Penne pasta mixed with feta cheese, wilted spinach, sunblushed tomatoes and crunchy pine nuts.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(2 votes) 6/5

Les ingrédients

Pour people
  • Penne : 300 g
  • Baby spinach leave(s) : 100 g
  • Shallot(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Feta : 150 g
  • Sun blushed tomato(es) : 50 g
  • Walnut kernel(s) : 50 g
  • Olive oil : 3 Tbsp
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn



    Fill a large pan full of water and season with salt. Bring to the boil.

    When the water is boiling, add the pasta and cook for 8 minutes until it is tender.

    Strain the pasta through a colander and rinse under the cold water to cool it down completely.

    When the pasta is cool, set aside ready to mix with the other ingredients.


    Peel the shallots and cut them into very thin rings. Cut the sun blushed tomatoes in half.
    Wash and roughly chop the spinach leaves. Peel the garlic cloves and finely dice.

    Place the walnuts in a dry pan and toast them for 2 minutes.
    Wipe out the frying pan and cook the spinach with the garlic and a splash of oil for a minute or until the spinach has wilted. Season with salt and pepper and then squeeze out any excess water.

    Mix the cooked pasta with all of the ingredients.

    Finally, crumble the feta cheese through the salad and add the olive oil, salt and pepper.

    Check the seasoning and serve.

Chef's tip

«Always toast nuts before you use them, it will release their flavour.»

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