Bistro Pasta Spinach Salad Recipe

Summary

Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
DishMain Ingredient

Ingredients

 Sun dried tomatoes1⁄2 Cup (8 tbs)
 Boiling water1⁄2 Cup (8 tbs)
 No salt added tomato juice1⁄2 Cup (8 tbs)
 Tomato with garden herbs condensed soup1 Can (10 oz) (1 Can, Healthy Choice)
 Red wine vinegar1⁄4 Cup (4 tbs)
 Olive oil1 Tablespoon
 Garlic1 Clove (5 gm)
 Salt1⁄2 Teaspoon (Optional)
 Pepper1⁄8 Teaspoon
 Cooked pasta shells4 Cup (64 tbs) (Small)
 Spinach leaves4 Cup (64 tbs), torn into bite-size pieces
 Sliced cucumbers1 Cup (16 tbs)
 Marinated artichokes4 1⁄2 Ounce, drained and chopped (1 Jar)
 Thinly sliced red onion1⁄2 Cup (8 tbs)
 Sliced black olives2 Tablespoon
 Grated fat free parmesan cheese1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1519 Calories from Fat 321

% Daily Value*

Total Fat 37 g56.9%

Saturated Fat 3.6 g17.9%

Trans Fat 0 g

Cholesterol 188 mg

Sodium 4039.9 mg168.3%

Total Carbohydrates 246 g81.9%

Dietary Fiber 14 g56.2%

Sugars 55.4 g

Protein 48 g95.5%

Vitamin A 274.6% Vitamin C 139.9%

Calcium 34.7% Iron 81.5%

*Based on a 2000 Calorie diet

Directions

For dressing, in small bowl, cover sun-dried tomatoes with boiling water; let stand 20 minutes.
In food processor, process tomatoes, water, tomato juice, soup, vinegar, oil, garlic, salt and pepper until smooth.
In large bowl, combine pasta, spinach, cucumbers, artichokes, onion, olives and cheese.
Pour 1 cup dressing over salad and toss well to coat.
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