Bistro Pasta Salad

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 29%
  • Fat: 10g
  • Saturated fat: 4g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 12.4g
  • Carbohydrate: 44.8g
  • Fiber: 5.3g
  • Cholesterol: 19mg
  • Iron: 4.2mg
  • Sodium: 613mg
  • Calcium: 204mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Bistro Pasta Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy