Spinach Noodle Salad

4
(1 ratings)
Prep
Time
Total Time
Number Of
Ingredients
7
Servings6

Egg noodle salad recipe with fresh spinach, Italian flavored tomatoes and crumbled feta cheese

Ingredients
  • 6 ounces dry wide egg noodles, uncooked
  • 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano
  • 3 tablespoons Pure Wesson® Canola Oil
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 can (15 oz each) garbanzo beans, drained, rinsed
  • 3 ounces baby spinach leaves
  • 1/2 cup thinly sliced red onion
  • 1/3 cup crumbled feta cheese
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Directions
  1. Cook noodles according to package directions, omitting salt. Drain tomatoes and reserve 1/2 cup liquid. Discard remaining liquid.
  2. Whisk together reserved tomato liquid, oil, vinegar, pepper and salt in small bowl. Combine drained tomatoes, beans, spinach, onion and cooked noodles in large bowl. Pour dressing mixture over noodle mixture; toss to coat. Sprinkle with feta cheese.
Cook's Tips

Serve Alexia® Artisan French Rolls, prepared according to package directions, with the salad.

Cook's Tips

Serve Alexia® Artisan French Rolls, prepared according to package directions, with the salad.

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Nutrition Information
Calories: 254 View complete nutrition information
Reviews (1)

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Overall Rating

karen June 06, 2015

I have made this three, and it is now a go to dish for the summer. great flavor, keeps well traveling. I added cucumbers the second time adds an added freshness. I also use all the juice off the tomatoes as the pasta absorbs it and tastes great the next day.