Spinach and Tomato Pasta Salad

November 13, 2012 ‐ By Kay Hudson

In the mood for a cool pasta salad that can be served warm or cold? Try making Spinach and Tomato Pasta salad which is built with its own healthy portion of vegetables! Recipe courtesy of Sparkpeople.com.

Ingredients

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

Directions

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.

Courtesy of Sparkpeople.com

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  • kierah

    While your pasta is still warm, you should throw in a little olive oil so the pasta doesn’t stick together as it cools.