Spinach Cavatappi Salad

A delicious pasta salad that includes a blue zones favorite – chickpeas – and is super quick to make.

Yield: 6 to 8 servings

Total Cook Time: 30 minutes

Source: Make Better Food

Ingredients

4 quarts water

2 14 oz cans garbanzo beans

8-ounce bag of spinach

4 ounces crumbled feta cheese (optional)

¼ cup pecans (optional)

¼ cup olive oil

2 tablespoons lemon juice

2-3 garlic cloves, minced

½ teaspoon salt, or to taste

¼ teaspoon pepper, or to taste

1 tablespoon salt

1 pound cavatappi or any spiral-shaped pasta

1 teaspoon pesto

Bring water to a boil in a large pot. While water boils, prepare other ingredients.
If using canned garbanzo beans, drain the garbanzo beans in a colander and rinse well with cold water. If cooking dry beans, prepare according to package directions.
Place rinsed beans in a large bowl.
Add ingredients to bowl with beans. Gently stir to combine.
When water boils, add salt.
Add pasta to water. Stir frequently and cook until al dente, about 8 to 10 minutes.
Add pasta to bowl and toss salad to combine. Serve immediately.
Leftovers can be stored in an airtight container and will keep for four to five days in the refrigerator.