My friend Shawna made this for me for lunch a few weeks ago and it was so delicious. A hearty, yet light lunch. She told me she got it out of the Dinner Doctor cookbook, which I happen to have. So I immediately put it on the menu. Shawna adds 1/4 cup of red onion to the penne salad, so I did too. This is really good and even better the next day. You can serve it slightly warm or cold. If you serve warm, add a little extra balsamic.
Penne with Tomatoes & Feta
Source: The Dinner Doctor
1 lb. penne pasta
1/2 cup balsamic vinaigrette
1 bag spinach salad, chopped
1/4 cup chopped red onion
1 pkg. tomato & basil feta cheese
1/4 cup chopped basil
1 package cherry tomatoes, halved.
Bring a large pot of water to a boil. Salt the water and add penne. Boil penne according to package directions. Once cooked, drain the penne and allow to cool slightly. Meanwhile, add the chopped spinach, halved tomatoes, balsamic, and onion to a large bowl. Add pasta and toss to coat. Crumble feta over pasta and sprinkle the basil over top. Toss lightly. Refrigerate or serve immediately.