Ingredients
8
8 servings
- •0.5 cup olive oil
- •0.25 cup red wine vinegar
- •2 cloves garlic, minced
- •1 teaspoon dried oregano
- •1 teaspoon Dijon mustard
- •0.5 teaspoon salt
- •0.5 teaspoon ground black pepper
- •1 (16 ounce) package gemelli pasta
- •3 cups firmly packed baby spinach leaves
- •1 pint cherry tomatoes, halved
- •1 (6 ounce) container crumbled feta cheese
- •0.5 cup pitted Kalamata olives, halved
- •0.75 medium English cucumber, peeled and diced
- •0.5 large red onion, thinly sliced
Instructions
- Whisk together olive oil, vinegar, garlic, oregano, Dijon, salt, and pepper in a small bowl until well combined.
- Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes. Drain and rinse under cold water. Drain again.
- Transfer gemelli to a large bowl. Add spinach, cherry tomatoes, feta cheese, Kalamata olives, cucumber, and red onion. Toss with dressing and serve.
Nutritional Facts
Per 8 servings
- Calories: 424
- Carbohydrate: 48g
- Fat: 22g
- Fiber: 3g
- Protein: 12g
- Sugar: 4g
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