Show Subscription Form




Cannellini Spinach Pasta Salad Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 10 servings

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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Cannellini Spinach Pasta Salad in Light & Tasty October/November 2001, p59

Nutritional Facts

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.

Reviews for Cannellini Spinach Pasta Salad

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 31, 2011

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.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT