Bistro Pasta Salad

recipe

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional 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

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
3/4 cup (3 ounces) crumbled feta cheese

Preparation

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.

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

Steven Petusevsky,

Cooking Light

May 1996
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