Greek Spinach Pasta Salad with Feta and Beans

By courtneyepowell

Ingredients

• 1 5 - 6 ounce fresh baby spinach
• 1 15 ounce canGreat 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

Details

Servings 6
Adapted from bhg.com

Preparation

Step 1

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.