Going Greek

Pretty excited to try this one…it looks nice and light for summer! This is from Better Homes and Gardens Feb 2011 issue. There are quite a few ingredients, but it doesn’t look like it takes long at all. In fact, the person who sent the recipe in to BHG stated she came up with this while she was in a hurry one night!

Greek Spinach-Pasta Salad with Feta and Beans

1 5-6 oz pkg fresh baby spinach

1 15 oz can Great Northern Beans, rinsed and drained

4 oz crumbled Feta

1/4 cup sun-dried tomatoes (dry, not oil packed)

2 green onions, chopped

2 cloves garlic, minced

1 tsp finely shredded lemon peel

2 Tbsp lemon juice

2 Tbsp olive oil

1 Tbsp fresh oregano (or dried if your herb garden is not up and running yet!)

1 Tbsp lemon thyme or thyme

1/2 tsp salt

1/2 tsp black pepper

12 oz farfalle pasta

Parmesan or Romano cheese

1. In a large serving bowl combine spinach, beans, cheese, tomato, onions, garlic, lemon peel and juice, oil, oregano, thyme, salt and pepper. Cover and let stand at room temp while cooking pasta, or up to 2 hrs, stirring occasionally.

2. Cook pasta according to package. Drain, reserving 1/4 cup of cooking water. Toss cooked pasta and 1/4 cup cooking water with spinach mixture. Serve warm or at room temp. Top with shaved Parmesan or Romano cheese. Makes 6 (2 cup) servings.

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