Spinach Cavatappi Salad

Spinach Cavatappi Salad

A delicious pasta salad that is healthy and quick to make.
  • Prep: 15 min
  • Cook: 15 min
  • Total: 30 min
  • Serves 6 to 8
Spinach Cavatappi Salad
  • 4 quarts water
  • Bring water to a boil in a large pot. While water boils, prepare other ingredients.
  • 30 ounces garbanzo beans
  • If using canned garbanzo beans, drain the garbanzo beans in a colander and rinse well with cold water. If cooking dry beans, prepare according to package directions.
  • Place rinsed beans in a large bowl.
  • 8 ounce bag of spinach
  • 4 ounces crumbled feta cheese
  • ¼ cup pecans (optional)
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 2-3 garlic cloves, minced
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon pepper, or to taste
  • Add ingredients to bowl with beans. Gently stir to combine.
  • 1 tablespoon salt
  • When water boils, add salt.
  • 16 ounces cavatappi or any spiral-shaped pasta
  • Add pasta to water. Stir frequently and cook until al dente, about 8 to 10 minutes.
  • Add pasta to bowl and toss salad to combine. Serve immediately.
  • Leftovers can be stored in an airtight container and will keep for four to five days in the refrigerator.
From MakeBetterFood.com. . (http://makebetterfood.com/recipes/spinach-cavatappi-salad/). Adapted from Cooking Light (2000).
Best of Make Better Food

Get New Recipes via Email + Free Cookbook

Sign up to get free MakeBetterFood.com recipes via email and download a free copy of the Best of Make Better Food e-cookbook, featuring 25 of my favorite recipes. Unsubscribe anytime.