Ingredients:

  • 12 ounces Short Pasta (Rotini, Fusilli, or Orecchiette)
  • 5 ounces Fresh Baby Spinach
  • 1 (15-ounce) can Chickpeas, rinsed and drained
  • 1/2 cup Red Onion, very finely diced
  • 1 pint Cherry or Grape Tomatoes, halved
  • 1/2 cup Fresh Parsley, roughly chopped
  • 4 ounces Crumbled Feta Cheese (full-fat preferred)
  • 1 tablespoon Olive Oil (for sautéing)
  • 3 cloves Garlic, minced
  • 1/2 cup Extra Virgin Olive Oil (for dressing)
  • 1/4 cup Fresh Lemon Juice (freshly squeezed)
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Salt (or to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper (or to taste)

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain well and rinse briefly under cool water to stop the cooking process. Transfer the cooled pasta to a large mixing bowl.
  2. While the pasta cooks, heat 1 tbsp of olive oil in a medium skillet over medium heat. Add the minced garlic and sauté for about 30 seconds. Add the spinach in batches, cooking just until wilted (about 2 minutes). Immediately add the drained chickpeas to the pan and stir for 1 minute to warm them slightly.
  3. Make the Vinaigrette: In a small bowl or jar, whisk together the 1/2 cup EVOO, lemon juice, oregano, Dijon mustard, salt, and pepper until well combined. Taste and adjust seasoning.
  4. Assemble the Base: Add the wilted spinach/chickpea mixture, halved tomatoes, finely diced red onion, and fresh parsley directly into the bowl with the pasta.
  5. Dress and Toss: Pour about three-quarters of the vinaigrette over the pasta mixture. Toss gently but thoroughly until everything is lightly coated.
  6. Final Touches: Gently fold in the crumbled feta cheese. Add more dressing if the salad seems dry. Let the salad rest for 10 minutes before serving to allow the flavours to marry.