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Greek Pasta Salad

2 cups spinach fettuccine
1tbs balsamic vinegar
1 – 2 cloves garlic, minced
10-12 fresh basil leaves1 or 1tbs dried basil
1 t dried oregano
50g feta cheese
1 cup spinach, washed, dried and chopped
1 cucumber chopped
1 cup freshly chopped tomatoes
1/2 small red onion, sliced into very thin rounds
Olives (optional)
Salt and black pepper, to taste

Cook the fettuccine according to package directions, until al dente.
Meanwhile, in a small bowl, mix the vinegar, garlic, basil, and oregano.
Drain the fettuccine, place it in a large bowl; add the vinegar mix, feta, spinach, cucumbers, and onions.
Toss well.
Season, to taste, with the salt and pepper.
Add the tomatoes and toss gently.
Chill until ready to serve (the flavors improve over time).
Serve at room temp, or slightly chilled.