Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Warm Pasta Salad With Spinach And Fresh Mint

Print recipe & shopping list
Submitted by:
Makes: 4 servings adjust
The salad can be completely prepared 4 to 6 hours ahead. Chill, covered. Bring to room temperature before serving and toss with a bit more olive oil to refresh or gently reheat in a microwave.



  • 1 bunch Fresh Spinach, about 3/4 pound

Step 1

Bring a large pot of water to a boil. Add the spinach leaves and cook, in two batches if necessary, until wilted, about 1 minute. Remove the leaves with a slotted spoon and transfer to a sieve to drain.


  • 12 pound Brown Rice Pasta, penne

Step 2

Return the water to a rolling boil, salt to taste and add pasta. Return to a boil. Cook, uncovered and stirring a few times, until al dente, according to the package directions. Drain the pasta and briefly rinse under cold water.


  • 12 Red Onion, cut into 1/4 inch dice (about 1/2 cup)
  • 2 cloves Garlic, minced
  • 1 12 tablespoons Fresh Lemon Juice
  • 14 teaspoon Freshly Ground Black Pepper

Step 3

While pasta is cooking, combine the onion, garlic, lemon juice, 1/4 teaspoon salt, and pepper for the dressing in a small bowl and set aside (this will take the sting from the onion.)


  • 12 cup Black Olives, pitted, chopped, oil cured (about 15)
  • 14 cup Fresh Mint, chopped

Step 4

When the spinach is cool enough to handle, coarsely chop the leaves and stems (you should have about 2 cups) Place the spinach, olives, and 1/4 cup of the mint in a large serving bowl. Add the drained pasta.


  • 3 tablespoons Extra Virgin Olive Oil

Step 5

To finish, slowly pour the olive oil into the center of the bowl with the dressing while beating vigorously with a fork to emulsify (don't let the onion bother you) Drizzle the dressing over the pasta salad and toss to combine. Taste and adjust for salt and pepper. Garnish with the remaining 2 tablespoons mint and serve warm or at room temperature.
Kitchen Monki sign up