Spinach-Herb Pasta Salad Perfect for 4th of July Picnic, BBQ

By LAURA KIRTLEY | lkirtley@tristatehomepage.com

Published 07/03 2014 01:49PM

Updated 07/03 2014 01:51PM

Spinach & Herb Pasta Salad serves 6
By: Cheryl Mochau
8 ounces whole grain pasta
1/2 cup apple cider vinegar
2 tablespoons extra virgin olive oil
2 cups low fat cottage cheese
4 ounces crumbled feta cheese
1/2 cup thinly sliced basil leaves
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
1/4 teaspoon ground black pepper
1 cup thinly sliced spinach or kale leaves
1 cup cherry tomatoes, cut in half
1 cup cooked black beans, rinsed, drained
6 ounces marinated artichoke hearts, cut in quarters
8 pitted kalamata olives, sliced thin

Cook the pasta according to the directions and drain, set aside. In a large mixing bowl whisk the vinegar and olive oil together, add the remaining ingredients in the order given, stirring well after each. Fold in the cooked pasta, toss to coat. Serve chilled.

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