greek pasta salad

By dhoffmanlatter

Ingredients

• Salt and pepper 12 ounces fusilli 1 15-oz. can white beans, drained and rinsed 4 cups baby spinach 1 cup cherry tomatoes, halved 1 cucumber, peeled, halved lengthwise, seeded, sliced 4 scallions, white and light green parts, finely chopped1/2 cup pitted Kalamata olives, chopped 2 tablespoons chopped fresh dill 1 tablespoon chopped fresh oregano 1/4 cup olive oil 1/4 cup lemon juice 4 ounces feta, crumbled

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Bring a pot of salted water to boil. Cook pasta until just tender, 8 minutes or as package label directs.

Step 2
Combine beans, spinach, tomatoes, cucumber, scallions, olives, herbs, oil and lemon juice in a bowl. Drain pasta; add to bowl and toss. Let stand for 10 minutes to cool slightly.

Step 3
Stir in feta, season with salt and pepper and serve immediately, or refrigerate for up to 1 day before serving.