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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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

408 calories; 10 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 19 mg cholesterol; 487 mg sodium. 498 mg potassium; 62 g carbohydrates; 6 g fiber; 3 g sugar; 17 g protein; 0 g trans fatty acid; 1701 IU vitamin a; 14 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 206 mcg folate; 0 mcg vitamin b12; 212 mg calcium; 4 mg iron;

Reviews (2)

119 Ratings
  • 5 star values: 54
  • 4 star values: 24
  • 3 star values: 15
  • 2 star values: 13
  • 1 star values: 13
Rating: Unrated
This was really good! I have made it quite a few times now. I leave out the pasta water and also use bottled Greek dressing, along with the garlic, lemon zest and juice instead of the suggested dressing. Only downside is it doesn't keep well, the spinach becomes very shrivelled. (It still tastes good, just doesn't look pretty.)
Rating: Unrated
This came out amazing! I left out the garlic since I didn't have any and instead of using the pasta water I used 1/4 cup of Greek salad dressing.