Cannellini Spinach Pasta Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Virgie Praglowski of Torrance, California puts a hearty spin on spinach salad with the addition of white beans and pasta shells in her pretty side dish. Ingredients:
8 cups fresh spinach, coarsely chopped |
3 cups small shell pasta, cooked and drained |
1 can (15 ounces) cannellini or white kidney beans |
3 tablespoons balsamic vinegar |
2 tablespoons olive oil |
2 teaspoons sugar |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup shredded parmesan cheese |
Directions:
1. In a large bowl, combine the spinach, pasta and beans. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, garlic, salt and pepper; shake well. Pour over salad; toss to coat. Sprinkle with cheese. Serve immediately. Yield: 10 servings.
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