Florentine Pasta Salad
|Chopped sun dried tomatoes||1 Cup (16 tbs) (Not Packed In Oil)|
|Water||1 Cup (16 tbs)|
|Bow tie pasta||1 Pound|
|Chopped fresh spinach||8 Cup (128 tbs)|
|Canned cannellini beans/Kidney beans||1 Pound, drained and rinsed (1 Can)|
|Fat free italian dressing||2⁄3 Cup (10.67 tbs)|
|Garlic||4 Clove (20 gm), crushed|
1. If using a microwave oven, place the sun-dried tomatoes and water in a glass bowl, and microwave uncovered at high power for 2 minutes. If using a conventional stove top, place the tomatoes and water in a small saucepan, bring to a boil, and boil for 20 seconds. Set the cooked tomatoes aside for about 20 minutes, or until they have absorbed the water and cooled.
2. Cook the pasta al dente according to package directions. Drain, rinse with cold water, and drain again.
3. Place the pasta in a large bowl. Add the remaining ingredients, including the cooled tomatoes, and mix well.
4. Cover the salad and chill for at least 2 hours before serving.