8 cups coursely chopped spinach (8 ounces dry)

8 cups hot cooked cavatappi (about 6 ounces uncooked spiral-shaped pasta)

1 cup (4 ounces) crumbled feta cheese

1/4 cup olive oil

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

2 (19-ounce) cans chickpeas, drained

4 garlic cloves, crushed

Lemon wedges (optional)

 

Combine first 10 ingredients in a large bowl; toss well. Garnish with lemon wedges, if desired.

 

Serves 12 (1 1/3 cup servings).

 

Note: We use 16 ounces of cavatappi and more fresh lemon juice.