- 16 ounces of small elbow macaroni cooked in well salted water
- 5 ounces of crumbled feta cheese
- 4 ounces grated fresh Parmesan cheese
- 1/2 cup or more of fresh baby spinach julienned
- 3 green onions chopped
- Olive oil
- Salt and Pepper to taste
- Bring a big pot of water to boil with a good amount of salt.
- Add the elbow macaroni and cook to a nice al dente stage.
- Drain water and add a little olive oil to slightly coat the elbow macaroni.
- Immediately add the feta and Parmesan cheese while macaroni is still hot.
- Add green onions and spinach.
- Add salt and pepper to taste.
- Toss and serve hot or you can refrigerate to serve cold at a later time.
If you want a more hearty meal instead of a nice side dish add some cooked seasoned ground beef to the salad and top with a little more Parmesan cheese. If you want the dish to be cheesier just add more feta and Parmesan cheese. You can also add more green onions or spinach. It's up to you and your taste buds.
