Quick and Easy Fresh Spinach and White Bean Pasta Salad
Hello dear readers! Today in our kitchen, we will prepare a colorful and nutritious salad. The vibrancy of fresh spinach leaves meets the heartiness of white beans and the wonderful aroma of sun-dried tomatoes. Plus, it's vegan! Believe me, this salad will brighten up your tables. It's both very easy to make and can be stored in the fridge for up to three days. Let's get started!
- 8 ounces farfalle pasta (225g)
- 150g baby spinach leaves
- 1 cup julienned sun-dried tomatoes (75g)
- 1 cup quick pickled onions (110g)
- 1.5 cups cooked Great Northern or cannellini beans
- 6-8 tablespoons red wine vinaigrette dressing (90-120ml)
- Freshly ground black pepper
Put water in a large pot, add salt, and bring to a boil. Add the farfalle pasta and cook until it reaches your desired texture. Then drain and rinse under cold water before draining again.
Transfer the pasta to a mixing bowl. Add the spinach leaves, sun-dried tomatoes, pickled onions, and beans.
Add the vinaigrette dressing and mix well. Taste and adjust with salt and pepper to your liking.
You can serve immediately or store in the fridge. Enjoy!
Quick and Easy Fresh Spinach and White Bean Pasta Salad Cooking Tips
If you want to add more color to your salad, you can add some walnuts or pumpkin seeds. Also, when making the dressing yourself, you can add a bit of garlic, it will add a wonderful aroma!
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