Cannellini Spinach Pasta Salad

Submitted by:
I made this salad for Clint and Shelly's cookout July 5th. I wanted to make something light and without mayo. This is amazingly good! I made a half batch and probably should have made a full recipe! I got this from the Taste of Home website.

Difficulty: Easy - for beginners
Serves: 8

Preparation time:
Cooking time:

Dietary guidance: v n 

Tags: salad · side ·

Ingredients

8 cups fresh spinach, coarsely chopped
3 cups small shell pasta, cooked and drained
1 can (15 ounces) cannellini or white kidney beans
(I actually used a can of Bush's light red 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
(I used shredded Fontina.)

Method

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.

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