Greek Spinach-Pasta Salad with Feta and Beans | Midwest Living
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Greek Spinach-Pasta Salad with Feta and Beans

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Greek Spinach-Pasta Salad with Feta and Beans

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  • Makes: 6 servings
  • Yield: 12 cups
  • Prep 25 mins
  • Stand 2 hrs

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Ingredients

  • 1 5 - 6 - ounce fresh baby spinach
  • 1 15 - ounce can Great 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

Directions

  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.

Nutrition Facts

(Greek Spinach-Pasta Salad with Feta and Beans)

Servings Per Recipe 6, Trans fatty acid (g) 0, sugar (g) 3, Pyridoxine (Vit. B6) (mg) 0, iron (mg) 4, Polyunsaturated fat (g) 1, fiber (g) 6, Folate (µg) 206, sodium (mg) 487, sat. fat (g) 4, Cobalamin (Vit. B12) (µg) 0, Potassium (mg) 498, Monosaturated fat (g) 4, calcium (mg) 212, Fat, total (g) 10, vit. C (mg) 14, Thiamin (mg) 1, chol. (mg) 19, Riboflavin (mg) 0, pro. (g) 17, Niacin (mg) 5, carb. (g) 62, vit. A (IU) 1701, cal. (kcal) 408

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