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Cannellini Spinach Pasta Salad

 Cannellini Spinach Pasta Salad
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.
10 ServingsPrep/Total Time: 15 min.

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 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.