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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Mediterranean flavors shine in Greek Pasta Salad that provides a satisfying—and quick—one-dish dinner. Ingredients:
salt and pepper |
12 ounces fusilli |
1 15-oz. can white beans, drained and rinsed |
4 cups baby spinach |
1 cup cherry tomatoes, halved |
1 cucumber, peeled, halved lengthwise, seeded, sliced |
4 scallions, white and light green parts, finely chopped |
1/2 cup pitted kalamata olives, chopped |
2 tablespoons chopped fresh dill |
1 tablespoon chopped fresh oregano |
1/4 cup olive oil |
1/4 cup lemon juice |
4 ounces feta, crumbled |
Directions:
1. Bring a pot of salted water to boil. Cook pasta until just tender, 8 minutes or as package label directs.
2. Combine beans, spinach, tomatoes, cucumber, scallions, olives, herbs, oil and lemon juice in a bowl. Drain pasta; add to bowl and toss. Let stand for 10 minutes to cool slightly.
3. Stir in feta, season with salt and pepper and serve immediately, or refrigerate for up to 1 day before serving.
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