Saturday, June 23, 2012

Greek spinach pasta salad

Greek Spinach Pasta Salad 

via What's for Dinner

  • 8 ounce fresh baby spinach
  • 15 ounce can  Northern beans, rinsed and drained
  • 5
ounces crumbled feta cheese
  • 1 pint grape tomatoes
  • 2 
green onions, chopped
  • 2 
cloves garlic, minced
  • 1 
teaspoon finely shredded lemon peel
  • 2 
tablespoons lemon juice
  • 2-3 
tablespoons extra virgin olive oil
  • 1 
teaspoon oregano
  • 1 
teaspoon thyme
  • 1 pound pasta, cooked
  • Parmesan or Pecorino Romano cheese
  • salt and pepper


Grate the lemons, taking off only the yellow part. Cut the grape tomatoes in half.
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.

Just 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 Parmesan cheese.

1 comment:

  1. hi everyone
    check out the fabrics at,
    they have the cutest, cheapest and best quality fabrics
    come check them out!