Print Options

Back to Spinach Penne Salad >

Include these items:

Select reviews >

Taste of Home Logo

Spinach Penne Salad

Spinach Penne Salad
This bridal shower beauty will shine as is, or double the vinaigrette and use half to marinate and grill chicken breasts. Slice and add to the salad. —Benice Silver, Carmel, Indiana
10 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 package (16 ounces) uncooked whole wheat penne pasta
  • VINAIGRETTE:
  • 1/2 cup olive oil
  • 1/2 cup white wine vinegar
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 1 package (6 ounces) fresh baby spinach
  • 3 medium tomatoes, seeded and chopped
  • 3/4 cup (6 ounces) crumbled feta cheese
  • 4 green onions, thinly sliced
  • 1/2 cup sliced ripe or Greek olives

Directions

  • In a Dutch oven, cook pasta according to package directions. Drain
  • and rinse in cold water; drain again.
  • Meanwhile, in a small bowl, whisk the vinaigrette ingredients. In
  • a large bowl, combine the pasta, spinach, tomatoes, feta cheese,
  • onions and olives. Add vinaigrette; toss to coat. Serve immediately.
  • Yield: 10 servings.
© Taste of Home 2013

2 of 2

Spinach Penne Salad (continued)

Nutrition Facts: 1-1/2 cups equals 327 calories, 15 g fat (3 g saturated fat), 7 mg cholesterol, 233 mg sodium, 38 g carbohydrate, 7 g fiber, 11 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013