Bistro Pasta Salad

Yield: 4 servings (serving size: 2 cups)

Ingredients

• 4  cups  torn spinach
• 4  cups  cooked orecchiette or small seashell macaroni (about 8 ounces uncooked)
• 1  cup  chopped tomato
• 1/2  cup  vertically sliced red onion
• 1  (6-ounce) jar marinated artichoke hearts, drained and chopped
• 12  oil-cured ripe olives
• Sun-dried Tomato Vinaigrette
• 3/4  cup  (3 ounces) crumbled feta cheese

Preparation

Combine spinach and next 5 ingredients (spinach through olives) in a large bowl. Pour 1 cup Sun-dried Tomato Vinaigrette over spinach mixture, and toss well. Sprinkle crumbled feta cheese over salad.

Note: Store remaining vinaigrette in an airtight container in refrigerator for 1 week. Serve with hot pasta.

Nutritional Information

Calories:

307 (29% from fat)

Fat:

10g (sat 4g,mono 4.2g,poly 1.2g)

Protein:

12.4g

Carbohydrate:

44.8g

Fiber:

5.3g

Cholesterol:

19mg

Iron:

4.2mg

Sodium:

613mg

Calcium:

204mg