Recipe
Salad
Spinach Pasta Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 6 oz. uncooked whole wheat pasta | ||
| 2 tbsp. lemon juice (juice of half a lemon) | ||
| 3 tbsp. olive oil | ||
| 2 tsp. minced garlic (2 cloves) | ||
| 4 c. fresh spinach leaves | ||
| 1 (15 oz) can chickpeas or other white beans | ||
| 2 oz. feta cheese, crumbled | ||
| Salt and pepper, to taste |
Directions
- Bring a large saucepan of water to a boil, and cook pasta according to package directions.
- In a large salad bowl, mix the lemon juice, oil and garlic.
- While the pasta boils, clean and chop 4 cups spinach; drain and rinse beans.
- Drain pasta and mix with dressing in the salad bowl. Add spinach, beans and feta; combine.
- Chill for 1 hour or more, or enjoy it warm. Season with salt and pepper to taste.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 15mg
- Sodium: 520mg
- Total Carbohydrates: 54g
- Protein: 13g
Recipe Source:
The Whole Grains Council, www.wholegrainscouncil.org