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Ingredients

• 1 3/4 cups uncooked multigrain rotini (corkscrew pasta)
• 1 cup halved grape tomatoes
• 12 pimiento-stuffed olives, chopped
• 3 tablespoons pine nuts, toasted
• 1 teaspoon chopped fresh rosemary
• 1 garlic clove, minced
• 1/4 teaspoon salt, divided
• 1 (15.5-ounce) can navy beans, undrained
• 1 cup packed baby spinach, coarsely chopped
• 1/3 cup (1.3 ounces) reduced-fat feta cheese
• 2 teaspoons extra-virgin olive oil

Description

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