Spinach and pasta salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pack | (16-ounce) penne or corkscrew macaroni |
| 1 | bunch | Spinach; (about 3/4 pound) |
| 1 | can | (16- to 19-ounce) garbanzo beans; rinsed and drained |
| ½ | cup | Kalamata olives; pitted and chopped, or pitted ripe olives, chopped |
| ½ | cup | Bottled low fat red-wine vinegar and oil salad dressing |
| ¼ | pounds | Feta cheese; crumbled, (1 cup) |
Directions
Total Time: 30 minutes
1. Prepare macaroni as label directs; drain.
2. Meanwhile, wash spinach and drain well. Into large bowl, tear spinach into bite-size pieces.
3. To serve, toss spinach with garbanzo beans, olives, salad dressing, and macaroni; top with feta cheese. Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Apr 12, 1998
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