Spinach Noodle Salad

By carvalhohm2

Ingredients

• 6 ounces Wide Egg Noodles, uncooked
• 1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano
• 3 tablespoons Canola Oil
• 2 tablespoons cider vinegar
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt
• 1 can (15 oz each) garbanzo beans, drained, rinsed
• 3 ounces baby spinach leaves
• 1/2 cup thinly sliced red onion

Preparation

Step 1

Cook noodles according to package directions, omitting salt. Drain tomatoes and reserve 1/2 cup liquid. Discard remaining liquid.

Whisk together reserved tomato liquid, oil, vinegar, pepper and salt in small bowl. Combine drained tomatoes, beans, spinach, onion and cooked noodles in large bowl. Pour dressing mixture over noodle mixture; toss to coat.