Three-Bean Pasta Salad

Serves 8-10

1 pound rotini pasta

4 quarts water

4 tablespoons olive oil

1½ tablespoons salt

1 (16-ounce) can garbanzo beans (drained and rinsed)

1 (16-ounce) can red kidney beans (drained and rinsed)

1 (16-ounce) can lima beans (drained and rinsed)

2 tablespoons finely chopped fresh cilantro

2 tablespoons finely chopped fresh flat-leaf parsley

1 cup black olives (pitted and sliced)

½ medium white onion (chopped)

2 cloves garlic (minced)

1 cup cherry tomatoes (halved)

½ red bell pepper (chopped)

10 cups baby spinach

1 teaspoon crushed red pepper flakes

¼ cup chicken or vegetable stock

¼ cup grated Parmesan cheese (Parmigiano-Reggiano)

Salt and pepper (to taste)

 

1. In a pot or large saucepan, combine water, salt, and 2 tablespoons olive oil. Bring to a boil. Add pasta. Cook, stirring occasionally, until al dente. Drain. Rinse under cold water. Transfer pasta to a large bowl.
2. In large frying pan or saucepan, heat 2 tablespoons oil. Add onion, garlic, and bell pepper. Sauté until onion is translucent and bell pepper is tender. Add spinach, red pepper flakes, beans, and chicken or vegetable stock. Simmer until spinach is wilted. Remove from heat. Add to bowl of pasta. Toss well.
3. To pasta mixture, add tomatoes, cilantro, parsley, and olives. Sprinkle with cheese. Toss well to combine. Salt and pepper to taste. Serve warm or at room temperature.