Bistro Pasta Salad

Recipe from Cooking Light

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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


  • 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


  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.
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