Spinach and Goat’s Cheese Pasta Salad

Charmaine Lu -
  • 200g penne
  • 2 tbsp white wine vinegar
  • 7 tbsp olive oil
  • Bunch of spring onions, chopped
  • 200g peas
  • 2 tbsp mint leaves, chopped
  • 150g crumbled goat’s cheese
  • 200g spinach leaves
  • 1 chopped garlic clove
  • 1 tsp chilli flakes
  • Cook the penna until al dente in boiling salted water, then drain and set aside. Meanwhile, mix the vinegar and olive oil in a salad bowl, and season with salt and pepper. Add the spring onions and peas, mint and goat’s cheese, along with the spinach leaves.
  • Add the remaining olive oil, garlic and chilli flakes to a small saucepan. Cook gently for a few mins, then toss through the drained pasta. Mix the pasta to the spinach and cheese mixture, and toss to combine. Season again, and serve.
15 mins
4 serving