Greek Spinach-Pasta Salad with Feta and Beans

Canned beans help transform pasta salads into easy lunch recipes. If you plan to transport the salad to work for a quick lunch, keep the spinach separate and stir it in just before serving.

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  • Makes: 6 servings
  • Serving Size: 2 cup
  • Yields: 12 cups
  • Prep: 25 mins
  • Stand: 2 hrs
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Greek Spinach-Pasta Salad with Feta and Beans
Ingredients
1
5 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
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
Directions
  1. 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.
  2. 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.
Nutrition Facts (Greek Spinach-Pasta Salad with Feta and Beans)
    Per serving:
  • 408 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 19 mg chol.,
  • 487 mg sodium,
  • 62 g carb.,
  • 6 g fiber,
  • 3 g sugar,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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