Spinach and Kidney Bean Pasta Salad

Spinach and Kidney Bean Pasta Salad

• 12 oz Penne pasta
• 1/2 cup fat free Italian dressing
• 15.5 oz can kidney beans, drained and rinsed
• 15oz can green peas, drained
• 5 oz frozen spinach, thawed
• 1 tsp garlic salt 

1. Boil water for pasta. Cook pasta until tender and drain. Rinse out the pot and use for later.

2. In a food processor, combine spinach and green peas. Process until well blended.

3. After the pasta is drained, pour pasta back into pot along with the spinach and pea mixture, kidney beans, garlic salt, and Italian dressing. Mix all ingredients until the pasta is covered. You can serve warm or cold.

This is a fairly simple recipe but it has some really involved and exciting flavors.  Brandon has an opinion about involved and exciting flavors though.  I guess I should've known that before preparing this for him.  Well, actually, I did.  I have a lot of fun cooking this stuff knowing that he has to eat (or should I say try) everything I make.

What's Brandon's opinion you ask?  Well, here you go...

Another unsuccessful dish. I guess the key is to keep some kind of cheese in the recipes. It seems I can usually win with the cheeses.