Greek Spinach-Pasta Salad with Feta and Beans

3.8
(120)

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.

Greek Spinach-Pasta Salad with Feta and Beans
Photo: Karla Conrad
Prep Time:
25 mins
Stand Time:
2 hrs
Total Time:
2 hrs 25 mins
Servings:
6
Yield:
12 cups

Ingredients

  • 1 5-6 ounce fresh baby spinach

  • 1 15 ounce can Great Northern beans, rinsed and drained

  • 4 ounce crumbled feta cheese

  • ¼ cup dried tomatoes (not oil-packed), snipped

  • 2 green onions, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon finely shredded lemon peel

  • 2 tablespoon lemon juice

  • 2 tablespoon extra virgin olive oil

  • 1 tablespoon snipped fresh oregano

  • 1 tablespoon snipped fresh lemon thyme or thyme

  • ½ teaspoon kosher salt or sea salt

  • ½ teaspoon freshly ground black pepper

  • 12 ounce 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 (per serving)

408 Calories
10g Fat
62g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 408
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 487mg 21%
Total Carbohydrate 62g 23%
Total Sugars 3g
Protein 17g
Vitamin C 13.6mg 68%
Calcium 212mg 16%
Iron 4.3mg 24%
Potassium 498mg 11%
Folate, total 205.6mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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