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