Spinach and Sun-Dried Tomato Pasta Salad
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Spinach and Sun-Dried Tomato Pasta Salad
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 476 |
| pro | 15 g |
| total fat | 30 g |
| sat. fat | 4 g |
| carb | 41 g |
| fibre | 5 g |
| chol | 140 mg |
| sodium | 383 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 27 |
| vit A | 50 |
| vit C | 62 |
| folate | 96 |
This salad is simple to assemble for a quick family meal.
Ingredients
- 2 cups fusilli pasta
- 1/4 cup extra-virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp granulated sugar
- 1/4 tsp 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 walnuts
- 1/2 cup chopped fresh parsley
- 3 hard-cooked eggs, grated
Preparation
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.
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.
Source : Canadian Living Pasta by the Season: Spring, 2004
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