Pasta - Bistro Pasta Salad

[Guest guest]

* Exported from MasterCook *

 

Bistro Pasta Salad

 

Recipe By : Cooking Light Magazine, May 1996

Serving Size : 4 Preparation Time :0:00

Categories : Pastanoodle Salads

Salad Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

6 ounces marinated artichoke hearts -- drained and chopped

12 oil-cured ripe olives

--sun-dried tomato vinaigrette

3/4 cup crumbled feta cheese

 

1. 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.

 

Yield: 4 servings (serving size: 2 cups).

 

Note: Store remaining vinaigrette in an airtight container in refrigerator

for 1 week Serve with hot pasta.

 

CALORIES 307 (29% from fat), PROTEIN 12.4g; FAT 10g (sat 4g, mono 4.2g, poly

1.2g); CARB 44.8g; FIBER 5.3g; CHOL 19mg; IRON 4.2mg; SODIUM 613mg; CALCIUM

204mg.

 

Sun-dried Tomato Vinaigrette

 

1 cup sun-dried tomatoes --packed without oil --about 2 ounces 2 cups

boiling water 3/4 cup water 3/4 cup no-salt-added tomato juice 2 tablespoons

olive oil 2 tablespoons balsamic vinegar 1 tablespoon tomato paste 1/2

teaspoon pepper 1/4 teaspoon salt 1 garlic clove, peeled

 

1. Combine sun-dried tomatoes and 2 cups boiling water in a bowl; let stand

20 minutes. Drain. 2. Place sun-dried tomatoes, 3/4 cup water, and next 7

ingredients (3/4 cup water through garlic) in a food processor or blender;

process until smooth.

 

Yield: 1 3/4 cups (serving size: 2 tablespoons).

 

CALORIES 32 (59% from fat); PROTEIN 0.8g; FAT 2.1g (sat 0.3g, mono 1.4g,

poly 0.2g); CARB 3.3g; FIBER 0.1g; CHOL 0mg; IRON 0.1mg; SODIUM 129mg;

CALCIUM 6mg.

 

WW: 7 pts.

 

 

 

 

 

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Karen S

ksonness