Monday, May 24, 2010

Cannellini Spinach Pasta Salad

8 cups fresh spinach, coarsely chopped
3 cups small shell pasta, cooked and drained
1 can (15 ounces) cannellini or white kidney beans
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons sugar
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Parmesan cheese

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.