July 12, 2017
Spinach Noodle Salad combines Italian-flavored tomatoes, crumbled feta cheese, noodles and spinach into a fresh, cold salad perfect for a summer dinner.
6 ounces Anthony's® Wide Egg Noodles, uncooked
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
3 tablespoons canola oil
2 tablespoons cider vinegar
1/4 teaspoon ground black pepper
1/8 teaspoon salt
1 (15-ounce) can garbanzo beans, drained, rinsed
3 ounces baby spinach leaves
1/2 cup thinly sliced red onion
1/3 cup crumbled feta cheese
1Cook noodles according to package directions, omitting salt. Drain noodles; then rinse in cold water and drain well.
2While noodles are cooking, drain tomatoes, reserving 1/2 cup liquid. Discard remaining liquid.
3In a small bowl, whisk together reserved tomato liquid, oil, vinegar, salt, and pepper.
4In a large bowl, add noodles, drained tomatoes, beans, spinach, and onion. Pour dressing mixture over noodle mixture and toss to coat.
5Sprinkle with feta cheese and serve.
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