Feta, Spinach and Pecan Pasta Salad

Total Time
15 mins
10 mins

An usual but tasty flavor combination from the Austin Jr. League Cookbook...pecans are everywhere in central Texas so this is their own take on a more typical salad. :o)

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  1. Cut spinach into 1/2"x3" strips.
  2. Combine spinach, tomatoes, thyme, and 6 Tbsp olive oil in bowl; toss gently and season lightly with pepper, if desired.
  3. Cook pasta in boiling water 8 min, or al dente.
  4. Remove from heat (do not drain) and stir in zucchini; let stand 15-20 seconds.
  5. Drain and rinse with cold water; combine with spinach mixture and toss well.
  6. Drizzle with 2 Tbsp olive oil, if desired.
  7. Add feta and pecans; toss to mix and season with salt if desired.
  8. Serve warm or at room temperature.