Spinach-Tomato Pasta Salad
Recipe: #9002
April 15, 2013
Categories: Salads, Vegetable Salad, Fusilli, Spinach, Potluck, Vegetarian, Sugar Substitute, Vegetarian Dinner, more
"Very flavorful with the crunch of toasted pine nuts. This one I copied after trying some at a local deli. It turned out great."
Ingredients
Nutritional
- Serving Size: 1 (103.2 g)
- Calories 358.8
- Total Fat - 20.3 g
- Saturated Fat - 2.4 g
- Cholesterol - 0 mg
- Sodium - 164.1 mg
- Total Carbohydrate - 40.3 g
- Dietary Fiber - 7.1 g
- Sugars - 0.9 g
- Protein - 6.2 g
- Calcium - 27.8 mg
- Iron - 1.8 mg
- Vitamin C - 4.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook pasta in boiling salted water until tender/al-dente; drain.
Step 2
Cut tomatoes in a thin slice (julienne) and place in a salad bowl, along with pasta, spinach leaves, pine nuts, and capers; mix well.
Step 3
Stir together olive oil, vinegar, sugar, mustard, salt and pepper and pour over salad, tossing to mix and coat evenly.
Step 4
Refrigerate at least 1 hour before serving to combine flavors, and chill.
Tips
No special items needed.