Cook pasta according to package directions, omitting salt and fat.
While pasta cooks, combine tomatoes, spinach, peppers, cheese, capers, basil, and beans in a large bowl. Drain pasta; rinse with cold water. Add pasta, juice, and oil to tomato mixture; toss gently. Serve immediately.
Tasty, though the 9 oz of pasta gets a bit lost. I would use more next time. We subbed Greek olives for the capers, and yes - definitely rinse the beans! Also, if you like this type of pasta salad try CL's Mediterranean Orzo Salad with Feta Vinaigrette. It's one of our favorite recipes on this site.
Yes, definitely rinse the beans! This was very good. However after I added the mere 9 oz of pasta, it sort of got lost so I went ahead and put in the remainder of the 19 oz pkg I had cooked. I also increased the lemon juice/olive oil by one half to accommodate the extra pasta. Next time, I will salt the cooking water for the pasta - I think it needs it.
Make sure you rinse the beans before adding them, as their sometimes syrupy juice can impart a cloying undertaste to this dish. And, don't hesitate to add any kind of pickled veggies to this: carrots, cornichons, beets, Spanish olives as well as sub freely on the greens. I like to cook the pasta in the pickling juices, as it adds a really good base of flavor to the pasta itself.
This was interesting and the portion size is generous (and filling). I think I will add some minced garlic to the lemon juice/olive oil dressing next time. And maybe a bit of crushed red pepper to give it a little kick.
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