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Cannellini Spinach Pasta Salad Recipe

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.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Cannellini Spinach Pasta Salad Recipe

Prep/Total Time: 15 min.

Yield: 10 Servings

15 15

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

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.

Nutritional Analysis: One serving (1 cup) equals 157 calories, 5 g fat (2 g saturated fat), 3 mg cholesterol, 243 mg sodium, 21 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.

Originally published as Cannellini Spinach Pasta Salad in Light & Tasty October/November 2001, p59

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Cannellini Spinach Pasta Salad

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(1-1) of 1 reviews

Reviewed on May. 31, 2011 by LWyzykowski

I used baby spinach, twisty pasta and followed the rest of the directions. The salad looks great, but it seems to lack something. It tastes good, but I wonder if I used a premade dressing if it would have been better. I served it as a side salad along with a grilled steak, corn on the cob and roll. It was good and I would make again, but it wasn't a show stopper. On the plus it was super easy and I had all the ingredients on hand and it was quick to make.