Easy Spanakopita Pasta Salad
This fresh and delicious chilled pasta salad combines all of the flavors of spanakopita.
Equipment
- 1 stockpot
- 1 colander
- 1 serving bowl
Ingredients
- 8 oz fusilli corti buccati pasta
- 1 tbsp salt
- 2 cups baby spinach
- 1 cup feta, crumbled
- 1 bunch scallions, chopped
- 2 cups rotisserie chicken, cubed
- fresh dill and mint, chopped
- juice and zest from one lemon
- 1/2 cup olive oil
- salt and pepper to taste
Instructions
- Bring a pot of water to a boil. Add 1 tbsp of salt.
- Add the pasta into the boiling water and boil according to the package directions for al dente.
- Immediately drain the pasta. Drizzle olive oil over it to prevent it from sticking.
- Add the pasta and the remaining ingredients to a large serving bowl. Mix to combine.
- Taste for salt and pepper and adjust as needed.
- Allow to chill for at least one hour in the refrigerator. This is better the next day.
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