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Nutrition Facts

  Servings Per Recipe: 6
  Serving Size: 1 serving

Amount Per Serving
  Calories 267.2
  Total Fat 8.9 g
      Saturated Fat 6.0 g
      Polyunsaturated Fat 0.4 g
      Monounsaturated Fat 1.9 g
  Cholesterol 35.0 mg
  Sodium 559.8 mg
  Potassium 290.0 mg
  Total Carbohydrate 33.0 g
      Dietary Fiber 2.6 g
      Sugars 1.4 g
  Protein 12.0 g
  Vitamin A 49.7 %
  Vitamin B-12 11.1 %
  Vitamin B-6 12.8 %
  Vitamin C 20.9 %
  Vitamin D 0.0 %
  Vitamin E 3.4 %
  Calcium 23.4 %
  Copper 5.0 %
  Folate 15.5 %
  Iron 13.2 %
  Magnesium 8.1 %
  Manganese 13.4 %
  Niacin 4.9 %
  Pantothenic Acid     5.6 %
  Phosphorus     16.7 %
  Riboflavin 33.6 %
  Selenium 9.5 %
  Thiamin 30.9 %
  Zinc 8.8 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Calories in Spinach and Tomato Pasta Salad

View the full Spinach and Tomato Pasta Salad Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Spinach and Tomato Pasta Salad

140 calories of ditalini pasta, (1.33 oz)

100 calories of Feta Cheese, (1.33 oz)

14 calories of Red Ripe Tomatoes, (4 cherry)

8 calories of Parmesan Cheese, grated, (0.33 tbsp)

5 calories of Spinach, fresh, (0.67 cup)

1 calories of Capers, canned, (0.33 tbsp, drained)

0 calories of Pepper, black, (0.04 tsp)


Nutrition & Calorie Comments  

Perfect the way it is...lots of healthy goodies yet low in calories...topped it off with low fat balsamic vinaigrette dressing. Chilled the pasta and it was an excellent dinner for a warm summer evening. Submitted by:
AKIRKNER

(8/9/12)
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Make this recipe using "Fat Free" feta cheese and cut the calories by 47, per serving. Through personal experience, I find no difference in taste than regular feta. Could also add Italian seasonings, garlic, onions and sweet bell peppers for added flavor. Submitted by:
RUBYCLAIRE

(8/4/12)
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Added lots more pepper and removed capers. Tried to makeover this recipe but sparkpeople site wouldn't allow it. Used Ronzoni Garden mix Penne Rigate instead of Orzo. Let cool and added Tuna to increase protein. Very yummy! Felt like it needed some fresh basil (which I did not have). Submitted by:
LADYIVY79

(5/18/12)
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From a chef's point of view this recipe is not well balanced. Change the feta from regular to fat free. Saute 1/2 cup diced onions in 1T olive oil. Whisk that with 2T balsamic vinegar, 1T lemon juice and another T of olive oil. Add a dash of red pepper, a pinch of sea salt, and toss with the salad. Submitted by:
COOKDEBBIE1

(7/27/11)
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I had to add some vinegar for my taste, used balsamic. But DH ate two servings! I used whole wheat orzo for extra fiber. Submitted by:
VAMANOS

(7/24/11)
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Wowee zowee! My healthfood hating family LOVES this recipe. They actually asked me to make it again. They took 2nds & 3rds. I skipped the step to use pasta liquid & instead used 1/4 cup of Newman's Own Lite Balsamic Vinaigrette. This didn't add many calories & tasted great! Submitted by:
SCOOTERMAMA3

(6/26/11)
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absolutely! Manchego cheese - I learned at Whole Foods known to many as Whole Paycheck, that the fresher the cheese is, the more fatteningl It's when it's hard and dry that
it qualifies as a lot fat, bring it on, cheese.
Submitted by:
ONEAMERICAN

(12/13/10)
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I liked this. I used more spinach and used reduced fat feta, but I really enjoyed this. I'll make it again. Submitted by:
BOLLINGER25

(11/6/10)
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For a little extra nutrition I cooked quinoa (instead of orzo) in non-fat, lo-sodium chicken broth; added a bit of balsamic vinegar, garlic, basil, EVOO for a dressing. Served with grilled chicken breasts and asparagus spears. Super! Submitted by:
TRICIAN13

(11/3/10)
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It looks Yummy & would Love to try it. I'll have to skip a Meal because of the Sodium Content. Submitted by:
HERE2BTHIN

(11/3/10)
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I used 6 oz of feta, added some kalamata olives w/ some of the brine, a little (and I mean a little) salt and a touch of olive oil. Also added some shrimp. It reminded me of a Greek salad, but with less dressing. My hubby wasn't thrilled, but my mom and I LOVED it!! Submitted by:
KCURTIS100105

(11/3/10)
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I like more nutrition than what pasta gives, so I substitute beans -- whatever is appropriate to the other ingredients. I will try this with garbanzos and dijon vinaigrette. I will use a double serving as a whole meal. Submitted by:
GIGISPARKY

(11/3/10)
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Tried this last night, added asparagus I sauteed in a little EVOO and garlic, had to add a healthy dose of salt and pepper to season, but it was really delicious. It was fresh and light and filling. I think next time I'll squeeze some lemon juice through it as well. Thanks! Submitted by:
TIGLI22

(9/23/10)
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This is a great recipe. I used Tomato Basil Feta and skipped the fresh basil and added two tablespoons of a light balsamic vinagrette! I love pasta salad and this one is so calorie friendly that it will definately become a staple in my cooking! Submitted by:
KATEERIN15

(8/9/10)
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Yummy - will definitely make again. I used only 6 oz. of feta to cut back on calories and it was fine. Submitted by:
HOWLERMOM

(7/21/10)
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Very good. I skipped the capers and added 1 can of chickpeas (drained), a red pepper, and some fat free balsamic vinaigrette dressing. Yum! Submitted by:
_TRIXIE_

(7/18/10)
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Great start, but I agree with many of our friends hereóit needs something more. I make an olive oil/fancy vinegar (whatever I happen to haveóbalsamic, etc.) dressing with a dash of Italian herbs (basil, oregano, etc.), a few sliced olives, and that does it for me without adding a lot more calories. Submitted by:
CLS1954

(7/13/10)
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