Spinach and Sun-Dried Tomato Pasta Salad
38 people added this to their Recipe Box
This salad is simple to assemble for a quick family meal.
Servings: 4
Ingredients:
Spinach and Sun-Dried Tomato Pasta Salad
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
-
2 cups (500 mL) fusilli
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) white wine vinegar
1 tsp (5 mL) granulated sugar
1/4 tsp (1 mL) each salt and pepper
4 cups (1 L) packed spinah leaves, shredded
1/2 cup (125 mL) drained oil-packed sun-dried tomatoes, chopped
1/2 cup (125 mL) chopped toasted waluts
1/2 cup (125 mL) 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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