Spanakopita Pasta Salad

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente, usually 8-10 minutes. Drain and rinse under cold water to stop the cooking process. Transfer to a large bowl and toss with a drizzle of olive oil to prevent sticking.
2. Prepare the spinach mixture
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, sautéing until translucent, about 3-4 minutes. Add the chopped spinach in batches, stirring frequently until wilted but still bright green, approximately 2-3 minutes. Season with salt and pepper.
3. Toast the pine nuts
   In a small dry skillet over medium-low heat, toast the pine nuts until golden brown, about 2-3 minutes, stirring constantly to prevent burning. Remove from heat immediately and set aside to cool.
4. Combine ingredients
   Add the cooled spinach mixture to the pasta. Fold in the crumbled feta cheese, chopped dill, lemon juice, toasted pine nuts, sliced Kalamata olives, and dried oregano. Toss gently to combine all ingredients evenly.
5. Season and chill
   Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Serve
   Before serving, toss the pasta salad again and drizzle with a little extra olive oil. Garnish with additional feta cheese and fresh dill if desired. Serve chilled or at room temperature.