Bistro Pasta Salad

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Yield
4 servings (serving size: 2 cups)
Steven Petusevsky
May 1996
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 307
  • Caloriesfromfat 29%
  • Fat 10g
  • Satfat 4g
  • Monofat 4.2g
  • Polyfat 1.2g
  • Protein 12.4g
  • Carbohydrate 44.8g
  • Fiber 5.3g
  • Cholesterol 19mg
  • Iron 4.2mg
  • Sodium 613mg
  • Calcium 204mg

How to Make It

Step 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.

Step 2

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

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