Greek Spinach Pasta Salad with Feta and Beans

Greek Spinach Pasta Salad with Feta and Beans
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  1. 1 5 ounce fresh baby spinach
  2. 1 15 ounce can Great Northern beans, rinsed and drained
  3. 4 ounces crumbled feta cheese
  4. 1/4 cup dried tomatoes (not oil-packed), snipped
  5. 2 green onions, chopped
  6. 2 cloves garlic, minced
  7. 1 teaspoon finely shredded lemon peel
  8. 2 tablespoons lemon juice
  9. 2 tablespoons extra virgin olive oil
  10. 1 tablespoon snipped fresh oregano
  11. 1 tablespoon snipped fresh lemon thyme or thyme
  12. 1/2 teaspoon kosher salt or sea salt
  13. 1/2 teaspoon freshly ground black pepper
  14. 12 ounces dried cavatappi or farfalle pasta
  15. Shaved Parmesan or Pecorino Romano cheese
  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.