Pasta Salad
Try this Pasta Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
contains dairy
dairy free
vegetarian
pescatarian
- 4 oz feta cheese crumbled
- 1 bunch green onions finely chopped
- 2 boxes pasta (2 lbs dry pasta - i like using farfal
- 1/2 uppine nuts toasted
- 2 bell peppers (1 red 1 orange), seeded and chopped
- 2 large cucumbers peeled and chopped
- 1 bag baby spinach (about 2 cups packed)
- 1 pint cherry tomatoes halved (or 2 large tomatoes, chopped)
- 2 jars (6 oz each) marinated artichoke hearts drained and chopped
- 1 jar (16 oz) italian salad dressing
- Carbohydrate 4.63798197916 g
- Cholesterol 100.924302236 mg
- Fat 24.13111406272 g
- Fiber 0 g
- Protein 16.11386893004 g
- Saturated Fat 16.948478890104 g
- Serving Size 1 1 (113g)
- Sodium 1265.522711184 mg
- Sugar 4.63798197916 g
- Trans Fat 1.27005863488 g
- Calories 299 calories
Cook pasta according to instructions, drain, set aside and allow to cool. Toast pine nuts by baking them on an aluminum foil lined baking sheet for 5 minutes at 350. Set aside and allow to cool. In a large bowl combine all the chopped vegetables (bell peppers, cucumbers, spinach, tomatoes, artichoke hearts and green onions) and stir. When pasta has cooled, add pasta to the bowl and pour Italian dressing over the pasta and stir to combine everything. Allow to cool in the refrigerator for at least 1 hour (or up to overnight) and before serving finely crumble the feta cheese over the pasta salad and sprinkle on the pine nuts, stir and serve!
