Time: 10 minutes to prepare; 20 minutes to cook
Ingredients
- 4 ounces dried radiatore or rotini pasta
- 2 cups coarsely chopped fresh spinach (about 2 ounces)
- 15-ounce can no-salt-added chick-peas, rinsed if desired and drained
- 1 cup coarsely chopped bottled roasted red bell peppers, rinsed and drained (about 6.5 ounces)
- 12 kalamata olives, drained and chopped
- 2 tablespoons cider vinegar
- 1 tablespoon dried basil, crumbled
- 2 ounces feta cheese, crumbled (about 1/2 cup)
Procedure
- Prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander and run under cold water until completely cooled. Drain well.
- In a medium bowl, stir together the remaining ingredients except feta.
- Add pasta to the spinach mixture, tossing gently yet thoroughly to coat. Add feta and toss gently.
Verdict
I love this pasta salad. It’s colorful, tasty and super easy to make. It’s a great summer salad, but occasionally I’ll whip it out in colder months because it’s so damn easy to make. Definitely eat it in the first few days of preparing it, as the spinach will wilt pretty quickly.
Courtesy of Low-Fat, Low-Cholesterol Cookbook, Third Edition
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