Multigrain Penne Salad with Feta and Pink Grapefruit

Serves 4

Perfect as a fresh lunchtime treat or ideal for a picnic! This delicious pasta dish combines lovely flavours of grapefruit, honey, feta cheese and baby spinach leaves; all made using our Multigrain Penne pasta.

Free from Gluten, Egg, Wheat, Dairy, Nuts
Vegetarian, Vegan

Ingredients

Change Quantities:
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp cider vinegar
  • 1 tsp sumac
  • ¼ tsp salt
  • ¼ tsp pepper
  • 0.5 pink grapefruit
  • 60g baby spinach leaves
  • 75g feta cheese (or vegan cheese or firm tofu)
  • 250g Freee Multigrain Penne
  1. Mix together the oil, honey, vinegar, sumac, salt and pepper.
  2. Cut the grapefruit into segments removing all peel and pith. Wash and drain the spinach. Cut the feta into 1cm cubes.
  3. Bring a large pan of salted water to a rapid boil and cook the pasta.
  4. Drain the pasta, tip into a bowl of cold water then drain it again.
  5. Mix together the pasta, grapefruit, spinach, feta and prepared dressing.

Equipment

large pan

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Ingredients

Change Quantities:
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp cider vinegar
  • 1 tsp sumac
  • ¼ tsp salt
  • ¼ tsp pepper
  • 0.5 pink grapefruit
  • 60g baby spinach leaves
  • 75g feta cheese (or vegan cheese or firm tofu)
  • 250g Freee Multigrain Penne

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