Trying out new recipes can be hit or miss, so it helps when somebody tests them out before you give them a go.

Attempting to recreate a recipe from seasoned home cook Angela Allison, I was apprehensive as to whether it would turn out well or be a waste of time.

Thankfully, I’m pleased to say that Angela’s recipe – posted to This Delicious House – did not disappoint.

Not only did the pasta salad taste great with the red wine vinegar dressing, but it’s also healthy, which can only be a bonus.

It takes less than 20 minutes to prepare, and with a recipe you can make in a big batch, it’s the perfect meal to store away for another day.

Spinach pasta salad

Serves: six people

Ingredients

226g penne pasta

Eight large handfuls of baby spinach

400g cherry tomatoes, halved

One red onion, sliced

113g feta, crumbled

Vinaigrette

Four tbsp olive oil

Three tbsp red wine vinegar

Two cloves garlic, minced

Half tsp dried oregano

Half tsp salt

Method

Cook the penne pasta in boiling salted water, according to packet instructions (usually eight to 10 minutes). Drain, rinse, and set aside.

Make the vinaigrette.

Meanwhile, in a small bowl, whisk together the olive oil, vinegar, garlic, oregano, and salt; set aside.

In a large bowl, combine the cooked pasta, spinach, tomatoes, red onion, and feta. Pour on the vinaigrette and toss until well combined.