Greek Spinach-Pasta Salad with Feta and Bean

By Dixie8686

Ingredients

• 1 1
• 5 - to 6-oz. pkg. fresh baby spinach
• 1 1
• 15-oz. can Great Northern beans, rinsed and drained
• 4 4
• oz. crumbled feta cheese
• 1/4 1/4
• cup dried tomatoes (not oil-packed), snipped
• 2 2
• green onions, chopped
• 2 2
• cloves garlic, minced
• 1 1
• tsp. finely shredded lemon peel
• 2 2
• Tbsp. lemon juice
• 2 2
• Tbsp. extra virgin olive oil
• 1 1
• Tbsp. snipped fresh oregano
• 1 1
• Tbsp. snipped fresh lemon thyme or thyme
• 1/2 1/2
• tsp. kosher salt or sea salt
• 1/2 1/2
• tsp. freshly ground black pepper
• 12 12
• oz. dried cavatappi or farfalle pasta
• Shaved Parmesan or Pecorino Romano cheese

Details

Servings 6
Adapted from bhg.com

Preparation

Step 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