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  • Spinach and Tomato Pasta Salad

    1 posts, 1 voices, 1020 views, started Jul 21, 2011

    Posted on Thursday, July 21, 2011 by Denise Richardson


    • Diamond

      Spinach and Tomato Pasta Salad (Chef Meg’s Makeover)  

      Most pasta salads are heavy on the pasta and light on everything else. This version, which can be served warm or cold, includes a hefty portion of vegetables—both spinach and tomatoes.  

      8 oz small pasta, such as ditalini or orzo
      8 oz feta cheese, crumbled
      16 oz grape tomatoes
      4 c baby spinach
      2 T capers, drained
      1/4 t black pepper
      2 T Parmesan or Manchego cheese, shredded  

      Cook pasta according to package directions until it is al dente (firm to bite). While the pasta is cooking, place spinach, feta, and capers in a large bowl. Before draining pasta, add 1/4 cup of the pasta cooking liquid to the mixture; toss to combine. Place the tomatoes in the bottom of a colander. Once pasta is cooked, drain it over the tomatoes for a quick blanch. Toss tomatoes and pasta with the spinach mixture. Season with black pepper and garnish with shredded cheese.
      Makes six-2 cup servings.

      Number of Servings: 6

      Recipe submitted by SparkPeople user CHEF_MEG.  

      Nutritional Info  

      Amount Per Serving:
      Calories: 267.1  

      Total Fat:  8.9g  

      Total Carbs:  33g  

            Dietary Fiber:  2.6mg  

      Protein:  12g


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