Spinach and Tomato Pasta Salad
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
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.
Makes six-2 cup servings.
Member Ratings For This Recipe
-
GO_ROBIN
-
CHILOVERINAZ
-
WOODMOM
-
LINDS110
-
SWINGGEORGE
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
-
TANNERSMOM7
-
THE_VALKYRIE
-
JUSTYNA7
-
CLS1954
Great start, but I agree with many of our friends here—it needs something more. I make an olive oil/fancy vinegar (whatever I happen to have—balsamic, 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
-
MEHOPEFUL2
-
LFPELTZ
-
MRSBRYAN515
-
DIGBOI
-
ADELAIDEGEN
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
-
SCHMETTERLING
-
FIDESVIVA
-
JEANNETTE59
-
MAUREENIE1
-
COVINGTON69
-
NGAIBRUCE
-
DEBBIEK60
-
LSIG14
-
LUPOPAZZESCO
-
SILVERSHYNELD
-
I_AM_EEVIE
-
RUBYCLAIRE
-
LADYIVY79
-
SKITTLESINSOCKS
-
KHADEEJAH1
-
CD1276095
-
VWILKAT
-
CARLAGG
-
MOMS100
-
LMTUBBS
-
MARANDARAQUEL
-
SNOWQUEENSHERRY
-
DIY_DREAM
-
CANADIAN_PYE
-
JIM*S_QUEENIE
-
NARNIAROSE2003
-
MUFFIY831
-
AMYLT82
-
SEADANCER
-
BARBIELOU
-
DRACO63
-
SCIGEEK
-
CECTARR
-
BILLTHOMSON
-
CD17663415
-
LNELSON56
-
BONNIE1552
-
EVIE4NOW
-
DEE107
-
LESSOFMOORE
-
GOFORGIN
-
JULIJULINN
-
SLIVERBULLET
-
NANCYPAT1
-
RITAFITA
-
4CONNIESHEALTH
-
SUSANBEAMON
-
ALEPEQUIJADA
-
PLATINUM755
-
AIYANASMAMA
-
PREMAM
-
TERMITEMOM
-
DMEYER4
-
REDROBIN47
-
JIACOLO
-
CKEYES1
-
REGILIEH
-
POSEY440
-
METAFUKARI
-
NEPTUNE1939
-
CD1987279
-
KITTYHAWK1949
-
CD2693807
-
BROWNKELL1
-
SISTERPRETTY
-
ROSSYFLOSSY
-
GEORGE815
-
WHITEANGEL4
-
RAZZOOZLE
-
ARTJAC
-
MOMMY445
-
DRLMAZ
-
JANTHEBLONDE
-
CJS1MOMMY
-
JOHNMARTINMILES
-
CD3802882
-
ALEXTHEHUN
-
RYCGIRL
-
PLCHAPPELL
-
SUNSHINE99999
-
ELRIDDICK
-
RAPUNZEL53
-
CHERYLHURT
-
LIBR@RYL@DY
-
NEMODUCK
-
MNABOY
