Spinach and pasta salad

Yield: 4 Servings

Measure Ingredient
½ pack (16-ounce) penne or corkscrew macaroni
1 bunch Spinach; (about 3/4 pound)
1 can (16- to 19-ounce) garbanzo beans; rinsed and drained
½ cup Kalamata olives; pitted and chopped, or pitted ripe olives, chopped
½ cup Bottled low fat red-wine vinegar and oil salad dressing
¼ pounds Feta cheese; crumbled, (1 cup)

Total Time: 30 minutes

1. Prepare macaroni as label directs; drain.

2. Meanwhile, wash spinach and drain well. Into large bowl, tear spinach into bite-size pieces.

3. To serve, toss spinach with garbanzo beans, olives, salad dressing, and macaroni; top with feta cheese. Posted to EAT-LF Digest by Katherine Rodman <levya@...> on Apr 12, 1998

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