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Add a photoGreat for picnics; leftovers hold for several days. Mix of garlic, lemon, olive oil, and feta cheese gives this a great flavor.
Source: The Country Deli, Mt View, CA. One of the best deli / lunch places I've been to.
Ingredients
- 1 box penne pasta (or rigatoni), approx 12oz
- 1/3 c extra virgin olive oil
- 2T lemon juice
- 4 roma tomatoes, diced
- 1/2 lb crumbled feta
- 2T minced garlic
- 1 1/2 t salt
- 1 can sliced olives
- 1 bunch spinach, chopped
Directions
- Boil pasta and let it cool in cold water
- In a large bowl, mix ingredients together a little at a time, in an interleaved fashion
- Chill for at least 2 hours before serving
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 188g | |
| Recipe makes 8 servings | |
| Calories 622 | |
| Calories from Fat 590 | 95% |
| Total Fat 65.91g | 82% |
| Saturated Fat 12.51g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 781mg | 33% |
| Potassium 353mg | 10% |
| Total Carbs 5.22g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.1g | 2% |
| Protein 5.54g | 9% |
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