This shelf salad becomes dinner when you warm it gently and toss it with fresh greens and a bit of pasta for heft. The beets and feta are already there, so you just need to add some bulk and a quick sear of greens to make it feel like a meal.

Serves 2. 20 minutes, 15 at the stove.

About 340 calories a serving, 15 g protein, 42 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 3 oz pasta until just shy of tender, about 8 minutes. Drain and set aside.10 min
2. While the pasta cooks, warm 2 tablespoons olive oil in a large skillet over medium heat. Mince 1 garlic clove and add it to the oil, stirring until fragrant, about 30 seconds. Add 4 oz fresh spinach or arugula, tossing until it just wilts, about 2 minutes.3 min
3. Pour the entire shelf container of salad into the skillet along with the drained pasta. Toss everything together over medium heat for 2 minutes until warmed through. Taste and add salt and pepper as needed.2 min
4. Divide between two bowls and serve with half a lemon squeezed over each portion.

Note If you prefer cold salad, skip warming and simply toss the shelf salad with cooked, cooled pasta and wilted greens at room temperature. Leftovers keep in the fridge for one day. Serve with crusty bread to catch the vinaigrette.