Mediterranean Pasta Salad

I'm not exactly sure where this recipe came from, but I've been making it for years.  It's so easy and makes a ton of leftovers to have throughout the week.  It's also really adaptable and can easily be made vegetarian, vegan, or gluten free (with gluten free pasta.)  So, let's get to it for this week's Taste of Tuesday! 

Fill a large pot of water and bring to a boil.  Add an entire box of pasta (I used fusilli this time, but I use penne or bow tie sometimes.)

First, chop 1/2 of a red onion and place in a LARGE bowl.

Saute some chicken sausage (or omit for vegetarian/vegan.)  Add to bowl.

Add 1/2 jar of oil packed sun-dried tomatoes to the onion.

Add as many olives as you like.  I usually fill one of the small containers at an olive bar with a mix of kalamata and green olives for this.

Once the pasta is cooked and drained, add an entire package of feta cheese (omit for vegan option.)

Add an entire bag of baby spinach to the bowl.

Immediately top with the hot pasta and allow the spinach to wilt and feta to melt.  Mix thoroughly.

Drizzle with good EVOO, red wine vinegar,  and juice from 1 lemon.  Season with salt & pepper.

 Enjoy!!

Serves 6.

1 box of short cut pasta

1/2 red onion

4 chicken sausages

1/2 jar sun-dried tomatoes

1/2 pint container of good olives

1cup crumbled feta cheese

1 bag of baby spinach leaves

juice from 1 lemon

Extra virgin olive oil to taste

Red wine vinegar to taste

Salt

Pepper