Name: Pasta, White Bean, and Spinach Salad
Total time: 40 min
Ingredients: 12 ounces cavatappi; ¾ teaspoon table salt, plus salt for cooking pasta; ½ cup jarred olive salad; ½ cup sliced oil-packed sun-dried tomatoes, plus 2 tablespoons oil; 2 tablespoons mayonnaise; 2 tablespoons red wine vinegar; ½ teaspoon pepper; 1 (15-ounce) can cannellini bean, rinsed; 4 ounces (4 cups) baby spinach, chopped coarse; 3 ounces sliced pepperoni, cut into ¼-inch strips; ½ cup thinly sliced red onion, rinsed

Why This Recipe Works

We employed jarred olive salad and sun-dried tomatoes for a convenient and flavorful dressing.

Before You Begin

We prefer cavatappi here for its shape and texture, but you can use any medium pasta, such as penne, farfalle, rotini, or gemelli. Look for jarred olive salad that is sold for muffulettas; it should contain coarsely chopped olives and pickled vegetables in a seasoned olive oil and might also be labeled “Italian olive salad” or “cracked olive salad.”

Instructions

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until pasta is tender throughout, 2 to 3 minutes beyond al dente. Drain pasta and rinse under cold water until chilled. Drain well.

Whisk olive salad, tomato oil, mayonnaise, vinegar, pepper, and salt together in large bowl. Add pasta, beans, spinach, pepperoni, onion, and sun-dried tomatoes and toss to combine. Serve.