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 Mueller'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.
Your review ...
All fields and a star-rating are required to submit a review.