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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 267.2
  • Total Fat: 8.9 g
  • Cholesterol: 35.0 mg
  • Sodium: 559.8 mg
  • Total Carbs: 33.0 g
  • Dietary Fiber: 2.6 g
  • Protein: 12.0 g

View full nutritional breakdown of Spinach and Tomato Pasta Salad calories by ingredient
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Spinach and Tomato Pasta Salad

Submitted by: CHEF_MEG
Spinach and Tomato Pasta Salad

Introduction

Most pasta salads are heavy on the pasta and light on everything else. This version, which can be served warm or cold, includes a hefty portion of vegetables--both spinach and tomatoes. Most pasta salads are heavy on the pasta and light on everything else. This version, which can be served warm or cold, includes a hefty portion of vegetables--both spinach and tomatoes.
Number of Servings: 6

Ingredients

    8 oz small pasta, such as ditalini or orzo
    8 oz feta cheese, crumbled
    16 oz grape tomatoes
    4 c Fresh Express Baby Spinach
    2 T capers, drained
    1/4 t black pepper
    2 T Parmesan or Manchego cheese, shredded

Tips

Chef Meg took inspiration from several different recipes to create a pasta salad that's heavy on the vegetables. She also added a full serving of cheese for protein! Swap feta for a low-sodium cheese if you are watching salt intake.
(Photo credit: Randall Hoover Photography)


Directions

Cook pasta according to package directions until it is al dente (firm to bite). While the pasta is cooking, place spinach, feta, and capers in a large bowl. Before draining pasta, add 1/4 cup of the pasta cooking liquid to the mixture; toss to combine. Place the tomatoes in the bottom of a colander. Once pasta is cooked, drain it over the tomatoes for a quick blanch. Toss tomatoes and pasta with the spinach mixture. Season with black pepper and garnish with shredded cheese.
Makes six-2 cup servings.






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Member Ratings For This Recipe


  • Good
    26 of 26 people found this review helpful
    A good starting place, but there was definitely something missing. Needed seasoning and some type of dressing. Maybe vinegar or lemon juice with a little olive oil. - 10/6/09

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  • Incredible!
    22 of 23 people found this review helpful
    Delicious! Also have made it with sauteed asparagus and chopped Roma tomatoes and served hot. - 8/18/09

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  • Very Good
    20 of 21 people found this review helpful
    I loved this recipe but I did make alot of changes. Added shrimp, dijon mustard, lemon olive oil, red wine vinegar. Yummy, it ended up being one of my favorites. I will be making it again I think I will try it next time with crab - 11/16/09

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  • O.K.
    15 of 15 people found this review helpful
    I thought this was kind of bland. I might try substituting fresh basil for some of the spinach if I make it again. - 9/1/09

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  • Very Good
    13 of 13 people found this review helpful
    Love it! I didn't have any capers, so I put in some sun dried tomatoes. I also couldn't find orzo, so we used little alphabet pasta! I added some lemon juice for a little acid, and used lots and lots of ground pepper because I love it. Came out really good and my husband stole my leftovers! - 2/7/10

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  • Incredible!
    12 of 13 people found this review helpful
    FABULOUS! Now THIS is a salad I can get into! I love the "more salad" approach! - 8/18/09

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  • 10 of 11 people found this review helpful
    I used to make this with a drizzle of lemon or garlic olive oil over it, now I just do a squeeze of lemon unless I'm low on fat for the day. - 11/19/09

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  • Good
    8 of 8 people found this review helpful
    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. - 7/13/10

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  • Incredible!
    8 of 9 people found this review helpful
    My first time trying orzo and I'm told there is whole wheat orzo now? Chef Meg taste testing party hit for feta lovers. Great lunch to pack. Could have had even more spinache.
    2 cup servings make a nice balanced meal. - 11/16/09

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  • Incredible!
    7 of 8 people found this review helpful
    This is great! Even my pickiest eater (5 year old) had 2 helpings (I put a little bit of Ranch on his portions). - 8/18/09

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  • Very Good
    6 of 7 people found this review helpful
    Ill add some greek olives and a little of the oil it come in! Yum! - 3/12/10

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  • 6 of 10 people found this review helpful
    Can't wait to get home & try it tonight. Might sub some chopped kalamatta olives for the capers. LOVE Greek-influenced dishes like this. Keep 'em coming! - 1/14/10

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  • Incredible!
    6 of 11 people found this review helpful
    Awesome, this is so simple and delicious - 7/31/09

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  • Very Good
    5 of 5 people found this review helpful
    i have expiremented with these types of flavours before as i'm learning how to cook. though i usually use ravioli (pasta pillows with filling) to add another flavour e.g. beef, instead of orzo. i also add a little shredded fresh basil, some lemon and olive oil and let every one add thier own pepper. - 6/2/10

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  • Bad
    5 of 12 people found this review helpful
    I really didn't like this recipe, in fact I threw it away. Its just a personal prefrence. The Feta cheese is really over powering, I think I added to much Spinach. And it was kind of bland for me. Just my opinion though! :) - 8/26/09

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  • Very Good
    5 of 5 people found this review helpful
    This is fast and easy and TASTY! Definitely a keeper. I made mine with only 6 ounces of feta, because my grocery only sold it in that size, and it was good that way. - 8/20/09

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  • Incredible!
    4 of 4 people found this review helpful
    Love anything with spinach and feta. Definitely use whole wheat flour. I used fat free feta and will make tonight with gorganzola. - 3/27/10

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  • Very Good
    4 of 4 people found this review helpful
    This is a very simple and healthy meal. I found it good on it's own. My husband drizzled a bit of balsamic vinegar on it and gave it a bit of a zing! - 3/21/10

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  • 4 of 6 people found this review helpful
    I was wondering what i could do with some extra spinach I had in the fridge. Awesome! - 3/5/10

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  • 4 of 6 people found this review helpful
    Any pasta dish requires proper spicing (garlic and chillies). Anchovies are nice, also olives and capers! - 2/19/10

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  • 3 of 3 people found this review helpful
    I agree with several other raters. I made it exactly as the recipe said, but after tasting, I added a little Lite Italian Dressing. Oil and vinegar with some spices would've worked as well. Really needed something but good starting place!
    - 8/4/12

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  • 3 of 4 people found this review helpful
    A great way to use my garden grape tomatoes. Thanks - 8/23/09

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  • Incredible!
    3 of 4 people found this review helpful
    Yum. Yum, yum yum!!! Tried it tonight. LOVED IT. will fast become a dish in my regular rotation! - 8/18/09

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  • 2 of 14 people found this review helpful
    sounds amazing! its going on next week's grocery list! - 8/18/09

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  • 1 of 1 people found this review helpful
    I'm SO excited to see a picture that reflects the ingredients! It looks delicious! I'll rate after trying! Based on ingredients and picture, its at least a 4! - 8/4/12

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