Penne with Black Olives, Sun-Dried Tomatoes, Feta and Spinach


  • 1 lb. penne pasta
  • 2 6-oz. cans California Black Ripe Olives, drained and sliced
  • 1 bunch scallions, white and light green part only, sliced
  • 3 oz. baby spinach, cut into ribbons
  • 1/4 cup pine nuts, lightly toasted in a dry skillet
  • Juice of two lemons
  • 1/4 cup extra virgin oil
  • 10 oz. sheep’s milk feta, diced
  • Salt and pepper to taste


  1. Cook the pasta according to the package directions and drain.
  2. While the pasta is cooking, combine the olives, sun-dried tomatoes, spinach and pine nuts in a large bowl.
  3. Add the drained pasta to the bowl and toss to combine.
  4. While the pasta is still warm, drizzle with lemon juice and olive oil. Toss to combine.
  5. Season well with salt and pepper.
  6. When pasta has cooled, add the diced feta and toss to combine.
  7. Taste and adjust seasoning.
  8. May be made ahead of time.
  9. Serve at room temperature.
Recipe by:

West of the Loop