Sunday, May 20, 2012

Greek Spinach Pasta Salad

This was easy to make, delicious and very summery. It can be made for just a couple people or for a large group. There is no need for prepackaged dressing, as the lemon and EVOO provide a very light citrus taste.

Prep Time: 20 minutes
Cook Time: 20 minutes

Pair with: a light, summery beer (like a Witbeir), such as Dogfish Head's Namaste or Flying Dog's Woody Creek White.

Ingredients
Three (3) ounces of fresh baby spinach
Ten (10) ounces of Great Northern beans, rinsed and drained
Two (2) ounces of crumbled feta cheese
1/4 cup of cherry tomatoes, chopped 
Two (2) green onions, chopped
Two (2) cloves of garlic, minced
One (1) teaspoon of lemon peel
One (1) tablespoon of fresh lemon juice
One (1) tablespoon of extra-virgin olive oil
One (1) tablespoon of chopped oregano 
Eight (8) ounces of whole grain penne pasta


Directions
Cook pasta as directed on package.
While pasta is cooking, toss all other ingredients into a large mixing (or salad) bowl.
Drain pasta once it is done.
If you have time, allow the pasta to cool. If not, rinse pasta with cool water until pasta is cool.
Spoon pasta onto a plate and top with salad mixture.
Dig in!