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| Greek Spinach-Pasta Salad with Feta and Beans |
Recipe Type: Side Dish
Prep time: 25 mins
Total time: 25 mins
Serves: 6
Ingredients
- 1 5 – 6 ounce fresh baby spinach
- 1 15 ounce can Great Northern beans, rinsed and drained
- 4 ounces crumbled feta cheese
- 1/4 cup dried tomatoes (not oil-packed), snipped
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon finely shredded lemon peel
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon snipped fresh oregano
- 1 tablespoon snipped fresh lemon thyme or thyme
- 1/2 teaspoon kosher salt or sea salt
- 1/2 teaspoon freshly ground black pepper
- 12 ounces dried cavatappi or farfalle pasta
- Shaved Parmesan or Pecorino Romano cheese
Instructions
- In a large serving bowl combine spinach, beans, cheese, tomatoes, green onions, garlic, lemon peel and juice, oil, oregano, thyme, salt, and pepper. Cover; let stand at room temperature while preparing pasta or up to 2 hours; stirring occasionally.
- Shortly before serving, cook pasta according to package directions. Drain pasta, reserving 1/4 cup of the cooking water. Toss cooked pasta and pasta water with spinach salad mixture. Serve warm or at room temperature. Top with shaved Parmesan cheese. Makes 6 (2-cup) main-dish servings.