Pasta dishes are a staple for almost every kid’s diet. Instead of the usual butter and cheese combo for dinner, throw in some of the summer’s freshest and finest produce and make this pasta salad a little more adventurous. This pasta bowl is filling without feeling heavy, making it great as a side dish with whatever you’re barbequing. For those brave eaters, capers are a nice additional and give that little extra depth of flavor to this already mouth-watering pasta dish. Great as a warm side dish, but also is the perfect day-after lunch meal for both kids and parents.

serves 4

1 pound Rigatoni
2 Tablespoons extra virgin olive oil
2 Tablespoons Balsamic vinegar
1 teaspoon dried oregano
1 clove garlic, minced
1 1/2 cups fresh baby spinach
1 cup tomato, seeded and chopped (about 2 Roma tomatoes)
1/4 cup Kalamata olives (or black olives) chopped
1/2 cup feta cheese, crumbled
2 Tablespoons capers


1. Cook pasta according to package directions.  Drain well.

2. While pasta is cooking, place minced garlic and spinach in a large serving bowl.  Set aside.

3. In a smaller bowl stir together olive oil, vinegar, and oregano.  Set aside.

4. Add cooked pasta to the serving bowl with the garlic and spinach.  Toss together and cover the bowl to seal in the heat. (I used a baking sheet).  Let steam for 2-3 minutes, or until spinach begins to wilt. Remove cover.

5. Add remaining ingredients and toss well.  Serve warm.

recipe courtesy of our family eats

Susan Schuman is a working mom with two small kids and a hungry husband. She writes Our Family Eats to share ideas for fun, wholesome meals that anyone can fit into their hectic schedule.  You can connect with Susan on Twitter @ourfamilyeats.