Email to Cat      

White Bean and Spinach Pasta Salad

Source of Recipe

From "Sunday Dinner in the South" by Tammy Algood


Recipe Introduction

"I have always been a fan of pasta salads. The flavor of this dish is so different from those served warm, and the do-ahead characteristics make it a natural for Sunday dinner. This one uses common pantry and refrigerator staples to make it easy and affordable."

List of Ingredients

â—¦ 1 (16-ounce) package elbow macaroni
â—¦ 1 (16-ounce) package fresh baby spinach, coarsely chopped
â—¦ 1 (15-ounce) can Northern beans, drained and rinsed
â—¦ 1 (2-ounce) jar diced pimientos, drained
â—¦ 3 green onions, chopped
â—¦ 2 cloves garlic, peeled and minced
â—¦ ¼ cup chopped dried oil-packed tomatoes
â—¦ ¼ cup extra-virgin olive oil
â—¦ 3 tablespoons lemon juice
â—¦ 2 tablespoons chopped fresh oregano
â—¦ 1 teaspoon garlic or onion salt
â—¦ ½ teaspoon black pepper
â—¦ ¼ teaspoon cayenne pepper
â—¦ Shaved Parmesan for garnish


Recipe

Bring a large pot of water to a boil over high heat and add the macaroni. Reduce the heat to medium and stir occasionally.
Cook 8 minutes.

Place the spinach, beans, pimientos, green onions, garlic, and tomatoes in a large serving bowl. In a small bowl whisk together the olive oil, lemon juice, oregano, garlic salt, black pepper, and cayenne.

Drain the pasta and immediately add to the spinach bowl. Stir gently and drizzle with the oil mixture. Garnish with the Parmesan and serve immediately, or cool slightly and serve warm or chilled.

Makes 8 to 10 servings