Spinach and Sun-Dried Tomato Pasta Salad

Spinach tomato salad150 Image by: Spinach tomato salad150 Author: Canadian Living

This salad is simple to assemble for a quick family meal.

  • Portion size 4 servings
  • Credits : Canadian Living Pasta by the Season: Spring, 2004

Ingredients

  • 2 cups fusilli pasta
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon each salt and pepper
  • 4 cups packed spinach leaves shredded
  • 1/2 cup drained oil packed sun dried tomatoes chopped
  • 1/2 cup chopped toasted walnut
  • 1/2 cup chopped fresh parsley
  • 3 hard-cooked eggs grated

Method

In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes; drain and rinse under cold water. Drain well and place in bowl.

Whisk together oil, vinegar, sugar, salt and pepper. Add to pasta along with spinach, tomatoes, walnuts, and parsley; toss to coat. Serve sprinkled with egg.

Nutritional facts Per Serving: about

  • Sodium 383 mg
  • Protein 15 g
  • Calories 476.0
  • Total fat 30 g
  • Cholesterol 140 mg
  • Saturated fat 4 g
  • Total carbohydrate 41 g

%RDI

  • Iron 27.0
  • Fibre 0.0
  • Folate 96.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 50.0
  • Vitamin C 62.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spinach and Sun-Dried Tomato Pasta Salad

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