Penne Feta Salad with Pesto

Recipe Ingredients

2 mason jars, 1L each
1 container of Fontaine Santé Penned Feta Salad (350g)
2 cups of fresh spinach
½ cup of green olives
15 cherry tomatoes, cut in half
2 small Lebanese cucumbers, sliced into rounds
1 container of Fontaine Santé Fresh Basil Pesto (180g)

  • Preparation: 10 minutes
  • Execution: Very easy
  • Cooking time: none
  • Portions: 2x 1L jars


To assemble, pour ½ cup of Pesto into the bottom of each jar, add half the container of Penne Feta Salad, a cup of spinach, a few olives, cherry tomatoes and cucumber slices. Close the jar and refrigerate.

When ready to eat, shake the jar well to coat the rest of the ingredients with the sauce and pour everything into a large bowl (if desired). Can be kept refrigerated for up to 3 days.