tomato feta salad


  • 250g dried gluten-free penne pasta
  • 3 medium tomatoes, chopped
  • 100g reduced-fat feta cheese, crumbled
  • 2/3 cup pitted kalamata olives
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 80g baby spinach


Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender.  Drain. Refresh under cold water.  Place pasta in large bowl.  Add tomato, feta, olives, parsley, vinegar and oil.  Toss to combine. Divide pasta into 4 airtight containers.  Divide spinach between 4 snap-lock bags. Refrigerate.