The day before Father’s Day my sibs and I decided to do a pot luck lunch/dinner of foods that could be served cold.  I had a good vegetarian pasta recipe that is usually served warm and decided to adapt it a bit to make a cold pasta salad.  The results were delicious!  Here’s the recipe I used.

In a large bowl combine:

• Two 14.5 ounce cans Italian style diced tomatoes, drained
• One 14.5 ounce can navy beans, drained and rinsed
• About 5 ounces frozen chopped spinach, cooked (use more or less spinach according to taste preference)
• enough olive oil to sort of bind it all together
• dried or fresh basil to taste
• course ground pepper to taste

Set aside.  Cook 8 ounces of pasta (penne or any shape you choose).  I like to use the Barilla Plus brand because it is made with flaxseed which provides omega-3 fatty acid, plus more protein and fiber than other pasta products.  (No, I don’t sell this!  I just think it’s the healthiest choice if you’re eating pasta!)  Rinse the pasta to cool it.

Combine the pasta and sauce.  You can serve it at this point or chill for later.  If you chill it, set it out to bring it back to room temperature before serving.  Sprinkle with feta cheese.

That’s it – an easy, delicious, pasta salad that even my vegetarian niece loved!

Please tell me what you think of this recipe and share it with your friends and followers!