WKYT - Chef Walter - Recipes

Hot Greek Pasta Salad Friday, March 25, 2011


3 cups chicken stock
1 cup uncooked small pasta (orzo, small shells or even alphabets)
1 cup fresh baby spinach leaves, packed
½ cup grape tomatoes, halved
1 TBSP olive oil
1 lemon zested
¼ cup fresh parsley, chopped
¼ cup crumbled feta cheese
salt and pepper to taste


Add stock to a medium pot and cook pasta according to pkg directions, using stock instead of water. Place spinach, tomatoes and lemon zest in a fairly large mixing bowl. Add the hot cooked pasta to the mixing bowl and toss to mix thoroughly. Add feta, parsley, olives, and olive oil and toss again. Add salt and pepper to taste and serve hot.


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