Spinach Pasta Salad the Editors of Publications International, Ltd.
Spinach Pasta Salad
Makes 6 servings
|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|
|1/2||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||(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|
- 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.
Store remaining dressing in an airtight container in refrigerator up to 4 days.
Serve dressing over hot cooked pasta.
|Calories from Fat||30 %|
|Total Fat||8 g|
|Saturated Fat||1 g|
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