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Bistro Pasta Salad

Yield 4 servings (serving size: 2 cups)

Ingredients

  • 4 cups torn spinach
  • 4 cups cooked orecchiette or small seashell macaroni (about 8 ounces uncooked)
  • 1 cup chopped tomato
  • 1/2 cup vertically sliced red onion
  • 1 (6-ounce) jar marinated artichoke hearts, drained and chopped
  • 12 oil-cured ripe olives
  • Sun-dried Tomato Vinaigrette
  • 3/4 cup (3 ounces) crumbled feta cheese

Nutrition Information

  • calories 307
  • caloriesfromfat 29 %
  • fat 10 g
  • satfat 4 g
  • monofat 4.2 g
  • polyfat 1.2 g
  • protein 12.4 g
  • carbohydrate 44.8 g
  • fiber 5.3 g
  • cholesterol 19 mg
  • iron 4.2 mg
  • sodium 613 mg
  • calcium 204 mg

How to Make It

  1. Combine spinach and next 5 ingredients (spinach through olives) in a large bowl. Pour 1 cup Sun-dried Tomato Vinaigrette over spinach mixture, and toss well. Sprinkle crumbled feta cheese over salad.

  2. Note: Store remaining vinaigrette in an airtight container in refrigerator for 1 week. Serve with hot pasta.