You can do this recipe from scratch or simply add cooked pasta and fresh spinach to leftover Greek Salad. Use your favourite shape of whole grain pasta (brown rice, kamut, buckwheat). You will only need to add a small amount of new dressing if using leftover salad. Try to use organic or hot house vegetables, if possible. Serves 4

12.5 oz (350 grams) dry pasta, cooked as per package instructions and cooled
1 medium red onion, thinly sliced
1 each of red and yellow peppers cut into thin matchsticks 3 inches long
1 medium English cucumber, cut into quarter moons
2 cups (475 mL) cherry tomatoes, halved
½ cup (120 mL) pitted Kalamata olives
1 Tbsp. fresh oregano (or 1 tsp. dry), finely chopped
1 Tbsp. fresh mint (or 1 tsp. dry), finely chopped
3 cups (360 mL) fresh baby spinach
7 oz. (200 g) firm organic pasteurized feta, rinsed and cut into ½ inch cubes

2 tsp. crushed garlic
¼ tsp. ground cinnamon (non-irradiated or organic)
¼ tsp. Unrefined sea salt and ¼ tsp. black pepper
½ cup (120 ml) red wine vinegar
½ cup (120 ml) extra-virgin olive oil


MIX the first 4 ingredients together
WHISK in the oil slowly
TRANSFER the cooled pasta to a large serving bowl.
ADD the vegetables and olives and TOSS gently.
DRESS with enough vinaigrette to moisten pasta.
ADD feta and TOSS again.
LET the salad rest for 10 minutes before serving to allow flavours to mix


Dairy free: omit Feta cheese