Tested till perfect Spinach and Sun-Dried Tomato Pasta Salad
Spinach and Sun-Dried Tomato Pasta Salad
Photography by Yvonne Duivenvoorden

Spinach and Sun-Dried Tomato Pasta Salad

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

By The Canadian Living Test Kitchen

Source: Canadian Living Pasta by the Season: Spring, 2004

Recipe4 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 cups 2cupsfusilli pasta
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 2 tbsp 2tbspwhite wine vinegar
  • 1 tsp 1tspgranulated sugar
  • 1/4 tsp 1/4tspeach salt and pepper
  • 4 cups 4cupspacked spinach leafspinach leaves, shredded
  • 1/2 cup 1/2cupdrained oil packed sun dried tomatoes, chopped
  • 1/2 cup 1/2cupchopped toasted walnutwalnuts
  • 1/2 cup 1/2cupchopped fresh parsley
  • 3 3hard-cooked eggs, grated
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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 Information Per Serving: about

cal 476 pro 15g total fat 30g sat. fat 4g
carb 41g fibre 5g chol 140mg sodium 383mg

% RDI:

calcium 10 iron 27 vit A 50 vit C 62
folate 96
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