Best 4 Cannellini Spinach Pasta Salad Recipes
Cannellini spinach pasta salad is a delicious, healthy, and versatile salad that can be served as a main or side dish. It is packed with nutritious ingredients like spinach, tomatoes, red onions, Kalamata olives, and cannellini beans. The tangy dressing, made with red wine vinegar and olive oil, adds a flavorful kick to the salad. This salad is easy to make and can be tailored to your own preferences, making it a perfect dish for any occasion.
Here are our top 4 tried and tested recipes!
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.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 157 calories, Fat 5g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 243mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
SPINACH PASTA SALAD
A unique salad, packed with iron! Your kids will eat spinach, as long as you don't tell them it's spinach. Popeye would have loved this!
Provided by Kim Fusich
Categories Salad 100+ Pasta Salad Recipes Spinach Pasta Salad
Time 2h25m
Yield 8
Number Of Ingredients 10
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the pasta, spinach, cheese, red onion and olives.
- Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 41.8 g, Cholesterol 6.3 mg, Fat 16.6 g, Fiber 4.8 g, Protein 8.6 g, SaturatedFat 3.4 g, Sodium 1167.1 mg, Sugar 4.9 g
CANNELLINI BEANS, SPINACH, TOMATOES AND PASTA
This is an easy-to-make, healthful and inexpensive meal for those cold, dark winter weeknights. It tastes much fancier than it is. You can do most of the prep and sauce cooking while you boil the water for the pasta. Nice weeknight multitasking.
Provided by CookTilDone
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in 3-quart pan, add onions and cook over meduim heat till limp, but not browned.
- Add garlic and stir until you can smell it, maybe a minute or two. It's key to prevent it from browning.
- Add drained spinach and combine well with onion and garlic.
- Stir in tomatoes.
- Stir in one can beans with their liquid.
- Liquify the rest of the beans with their liquid in a food processor, or mash with a potato masher in a bowl. Stir them into the rest of the dish.
- Simmer for 5 minutes to thicken, making sure it doesn't stick.
- Add chicken broth a little at a time until you get the thickness you like. It should be thick, but thin enough to coat pasta.
- Stir in oregano and basil and season to taste with salt and pepper. Add more olive oil if desired.
- Serve over hot pasta with grated Parmesan cheese. You can add a little heat with some red pepper flakes.
Nutrition Facts : Calories 809.4, Fat 13.3, SaturatedFat 2.2, Sodium 861.3, Carbohydrate 144.8, Fiber 20.6, Sugar 14.6, Protein 39.6
SAUTEED CANNELLINI WITH SPINACH AND GARLIC
Make and share this Sauteed Cannellini With Spinach and Garlic recipe from Food.com.
Provided by SarasotaCook
Categories Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute -- In a large pan, heat the oil. Add the garlic, onion and red pepper and saute for 2-3 minutes on medium until slightly soft.
- Beans and spinach -- Add the beans, seasoning and saute on medium high to high until cooked through, about 5 minutes. As they cook I like to take a fork and slightly mash the beans a bit to get a good consistency. I like to get them a little crisp and browned but not fried dark brown. Just a light browning is good. Add the spinach and break up as it cooks. If too dry you can use a little white wine, chicken broth or just water to loosen the sauce if necessary. Garnish with some good olive oil and ground pepper.
Tips:
- Prep your ingredients: Before you start cooking, wash and chop your vegetables, and measure out your ingredients. This will make the cooking process much smoother and faster.
- Cook the pasta aldente: Al رئیسdente means "to the tooth" in Italian, and it refers to the ideal doneness of pasta. The pasta should be cooked through but still have a slight bite to it.
- Don't overcook the spinach:Spinach wilts quickly, so add it to the pasta salad at the very end of the cooking process. Just a few seconds of cooking will be enough to wilt the spinach without making it mushy.
- Use a good quality olive oil: Olive oil is a key ingredient in this pasta salad, so it's important to use a good quality oil. Look for an extra virgin olive oil that has a fruity, peppery flavor.
- Season to taste: This pasta salad is very versatile, so you can adjust the seasonings to your liking. Add more salt, pepper, or lemon juice to taste.
Conclusion:
Cannellini spinach pasta salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It's also a great way to use up leftover pasta. The combination of cannellini beans, spinach, sun-dried tomatoes, and artichoke hearts is both flavorful and nutritious. This salad is sure to be a hit at your next gathering!
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