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.
Ingredients
- 8 cups fresh spinach, coarsely chopped
- 3 cups small shell pasta, cooked and drained
- 1 can (15 ounces) cannellini 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
Reviews
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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.