Spinach Pasta Salad
the Editors of Publications International, Ltd.
Spinach Pasta Salad
Yield
Makes 6 servings
Ingredients
| 1/2 | cup sun-dried tomatoes |
| 1/2 | cup boiling water |
| 1/2 | cup no-salt-added tomato juice |
| 1 | can (10-3/4 ounces) reduced-fat condensed tomato soup |
| 1/4 | cup red wine vinegar |
| 1 | tablespoon olive oil |
| 1 | clove garlic |
| 1/2 | teaspoon salt (optional) |
| 1/2 | teaspoon dried basil |
| 1/8 | teaspoon black pepper |
| 4 | cups cooked small pasta shells |
| 4 | cups spinach leaves, torn into bite-size pieces |
| 1 | cucumber, sliced |
| 1 | (4-1/2-ounce) jar marinated artichokes, drained and chopped |
| 1/2 | cup thinly sliced red onion |
| 2 | tablespoons sliced ripe olives |
| 1 | tablespoon grated Parmesan cheese |
Preparation
- For dressing, cover sun-dried tomatoes with boiling water in small bowl; let stand 20 minutes. In food processor, process tomatoes, water, tomato juice, soup, vinegar, oil, garlic, salt, basil and pepper until smooth. Combine pasta, spinach, cucumber, artichokes, onion, olives and cheese in large bowl. Pour 1 cup dressing over salad and toss well to coat.
Note
Store remaining dressing in an airtight container in refrigerator up to 4 days.
Serving suggestion
Serve dressing over hot cooked pasta.
Nutritional Information
| Sodium | 388 mg |
| Protein | 7 g |
| Fiber | 5 g |
| Carbohydrate | 34 g |
| Saturated Fat | 1 g |
| Total Fat | 8 g |
| Calories from Fat | 30 % |
| Calories | 230 |
Dietary Exchange
| Fat | 1-1/2 |
| Vegetable | 2 |
| Starch | 1-1/2 |
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