Rating: 3.5 stars
37 Ratings
  • 1 star values: 3
  • 2 star values: 2
  • 3 star values: 11
  • 4 star values: 15
  • 5 star values: 6

Toss warm pasta with the tangy dressing so it will absorb more flavor. If you prefer to serve this salad chilled, make it up to a day ahead, toss, and refrigerate until you're ready to serve.

Jennifer Martinkus
Recipe by Cooking Light September 2010

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings (serving size: about 2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain.

    Advertisement
  • Combine juice, mustard, and garlic in a small bowl, stirring well with a whisk. Gradually add oil, stirring constantly with a whisk. Stir in salt and pepper.

  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; cook for 2 minutes or until done. Stir in spinach, cannellini beans, red onion, and 2 tablespoons capers; toss to combine. Add the pasta and juice mixture to shrimp mixture; toss.

Nutrition Facts

487 calories; fat 16.4g; saturated fat 2.4g; mono fat 10.1g; poly fat 2g; protein 28.9g; carbohydrates 56.2g; fiber 4.9g; cholesterol 129mg; iron 5.6mg; sodium 664mg; calcium 103mg.
Advertisement
Advertisement