Spinach, Feta and Bean Pasta Salad Recipe

Ingredients

• juice of one lemon (about 1/4 cup)
• zest of one lemon
• 1/4 cup extra virgin olive oil
• 1 tsp. dried oregano
• 1 TBS Dijon mustard
• 1 TBS fresh thyme, chopped
• 1 tsp. granulated sugar (optional)
• salt and pepper, to taste
• 5 oz. organic baby spinach
• 1- 15 oz can of Navy or Cannelloni beans, rinsed and drained
• 1/4 cup finely diced red onion
• 1/2 cup sliced black olives
• 1 cup grape tomatoes, sliced in half
• 1 - 12 oz. box medium sized shell pasta, white whole wheat variety, cooked to al dente, rinsed in cold water and drained
• 4 oz. crumbled Feta cheese (I used cubed)
• Calories - 211.1, Total Fat - 8.7g, Carb. - 30.3g, Protein - 6.9g, Fiber - 6.1g
View Full Recipe at My Kitchen Adventures