Ingredients
12 oz whole wheat penne pasta
4 cups baby spinach
8 oz crumbled feta cheese
1/2 cup chopped walnuts
1/2 cup pomegranate arils
1/4 cup olive oil
2 tbsp freshly squeezed lemon juice
1 tbsp red wine vinegar
2 garlic cloves (minced)
1 tbsp dried oregano
1 tbsp chopped fresh parsley
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil
Cook pasta al dente according to package instructions, about 10 minutes
Rinse pasta in cold water to stop cooking
Toss warm pasta with baby spinach to wilt slightly
Meanwhile, whisk together olive oil, lemon juice, vinegar, garlic, oregano, parsley, salt, and pepper to make dressing
Chop walnuts and pomegranate arils
Combine pasta mixture with feta, walnuts, and pomegranate
Drizzle with dressing and toss to coat
Chill for at least 30 minutes before serving
Notes
Toasted walnuts enhance flavor, but raw works as well
Add a drizzle of honey or maple syrup for extra sweetness
Swap walnuts with pistachios or chopped roasted chickpeas for a protein boost
Substitute feta with crumbled goat cheese or vegan alternative
Use balsamic vinegar in place of red wine vinegar
Store in an airtight container in the fridge for up to 24 hours
- Prep Time: 20
- Cook Time: 10
- Category: Mediterranean Basics
- Method: Stir-fry/Chilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 50mg