Spinach and Orecchiette Salad


  • 1 pound orecchiette pasta, cooked and drained
  • 1 pint grape tomatoes, halved lengthwise
  • 3-4 large handfuls of fresh baby spinach
  • 1 bunch of green onions, chopped (white and green parts)
  • 6 ounces of shredded parmesan cheese
  • 1 heaping tablespoon of Greek seasoning (you can substitute Italian seasoning if you like)
  • Juice from about 2-3 lemons
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • Healthy pinch of kosher salt

Cook the pasta according to directions on package.  While pasta is cooking, whisk together the lemon juice, olive oil, honey, Greek seasoning, and salt in the bottom of a large salad bowl.  Place the spinach, tomatoes, and onions on top of the dressing.  After the pasta is done cooking, drain it and immediately place it on top of all the ingredients.  Let it sit for a few minutes and then toss all the ingredients with the cheese.  Serve at room temperature and refrigerate any leftovers.


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