Green Spinach-Pasta Salad with Feta and Beans

*from BHG
  • 1 (5-6 oz) pkg fresh baby spinach
  • 1 (15 oz) can Great Northern beans, rinsed and drained
  • 4 oz crumbled feta cheese
  • 1/4 c dried tomatoes (not oil packed), snipped
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tsp finely shredded lemon peel
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 tbsp snipped fresh oregano
  • 1 tbsp fresh snipped lemon thyme or thyme
  • 1/2 tsp kosher salt or sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 (12 oz) pkg dried cavatappi or farfalle pasta
  • Shave Parmesan or Pecorino Romano cheese
  1. In a large serving bowl, combine spinach, beans, cheese, tomatoes, onions, garlic, lemon peel and juice, oil, oregano, thyme, salt, and pepper.
  2. Cover; let stand at room temperature while cooking pasta or up to 2 hours; stirring occasionally.
  3. Shortly before serving, Cook pasta according to package directions.
  4. Drain pasta, reserving 1/4 c of the cooking water.
  5. Toss cooked pasta and pasta water with spinach salad mixture.
  6. Serve warm or at room temperature.
  7. Top with shave Parmesan cheese.
Makes six 2 cup servings.

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