Ingredients 500g pasta
300g Danish fetta
200g salami, mild
1 medium onion
1 small red capsicum
1 cup of black pitted olives
1 cup of sundried tomatoes & oil
10 button mushrooms, quartered
2 handfuls of baby spinach
1 tbs garlic, crushed
pepper & salt
Boil a large pot of water and cook the pasta al dente.
In a small saucepan sauté the onions, capsicum & mushrooms in butter & garlic.
Once soft, put them aside and allow them to cool a little.
In a large mixing bowl add the drained pasta and spinach. Mix through until the spinach has wilted.
Add the onion, capsicum and mushrooms and stir through.
Tear up the salami and add it and the olives and sundried tomatoes with oil to the bowl.
Drizzle the salad with olive oil for mixing and combine well.
Season with salt & pepper and crumble the fetta on top.