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Lemony Pasta Salad with Spinach, Feta + Salmon

Spinach & feta pasta salad 2

Apparently it’s Labour Day weekend in a few days (HOW!), which means part of me is plotting what to bring to the parties our friends hold every year to see out the summer, and part of me is getting used to the idea of getting back to a regular schedule next week. I’m also doing my annual kitchen purge, after coming home from Tofino and wondering why we have so much stuff. This includes the stuff currently occupying our freezer and cupboards – including bags of pasta shapes I’m always drawn to at the Italian market, that seem to multiply in the dark recesses of the pantry.

Spinach & feta pasta salad 1

And so cold pasta salad it is – perfect for picnicking and bringing to backyard parties, and also well suited to school and desk lunches. I normally make this with orzo – it’s a combination my mom and I came up with for a baby shower a decade or so ago, and never stopped making – but any wee pasta shape will do. (Rice works, too.) It also makes a delicious vehicle for leftover cold roasted or grilled fish, turning it into a more substantial supper. And if it’s all ready to go in the fridge, you won’t even need to cook.

Lemony Pasta Salad with Spinach, Feta and Salmon

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August 29, 2016


1 1/2 cups orzo, ditalini or other small pasta

1/4 cup extra-virgin olive oil

grated zest and juice of a lemon (about 3 Tbsp.)

2 Tbsp. rice vinegar

salt and pepper to taste

2-3 packed cups fresh spinach, torn or chopped

1/2 cup crumbled feta

cold poached, grilled or roasted salmon (optional)


1Cook the pasta according to the package directions; drain well, running under cool water to stop it from cooking. Drain and transfer to a bowl. Toss with olive oil, lemon juice, rice vinegar, salt and pepper.

2Add the torn, sliced or chopped spinach and feta and toss to combine. Serve topped with chunks of cold, flaked salmon, if you like. Serves 4.


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