::greek:pasta:salad::

In The Kitchen...

This time we are doing it up Greek style. ;)

Bon Appetit!

Greek-Spinach Pasta Salad With Feta & Beans

Ingredients
5 - 6 ounces fresh baby spinach
15 ounce can 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

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. 

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 the spinach salad mixture. Serve warm or at room temperature. Top with shaved Parmesan cheese. Makes 6 {2 cup} main-dish servings. 

There ya have it. ;)
Can always had some baked chicken to this too. Yumyum.

-S.*