Spinach Penne Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 10 servings.
This healthy recipe will shine as is, or double the vinaigrette and use half to marinate and grill chicken breasts if you want to add a protein. Slice and add to the salad. —Benice Silver, Carmel, Indiana
Ingredients
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1 package (16 ounces) uncooked whole wheat penne pasta
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VINAIGRETTE:
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1/2 cup olive oil
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1/2 cup white wine vinegar
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1/3 cup grated Parmesan cheese
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1 tablespoon Dijon mustard
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2 garlic cloves, minced
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1 teaspoon dried oregano
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1/4 teaspoon salt
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1/4 teaspoon pepper
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SALAD:
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1 package (6 ounces) fresh baby spinach
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3 medium tomatoes, seeded and chopped
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3/4 cup (6 ounces) crumbled feta cheese
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4 green onions, thinly sliced
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1/2 cup sliced ripe or Greek olives
Directions
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1.
In a Dutch oven, cook pasta according to package directions. Drain and rinse in cold water; drain again.
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2.
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.
Nutrition Facts
1-1/2 cups: 327 calories, 15g fat (3g saturated fat), 7mg cholesterol, 233mg sodium, 38g carbohydrate (2g sugars, 7g fiber), 11g protein.
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