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Bistro Pasta Spinach Salad

Southern.Crockpot's picture
Ingredients
  Sun dried tomatoes 1⁄2 Cup (8 tbs)
  Boiling water 1⁄2 Cup (8 tbs)
  No salt added tomato juice 1⁄2 Cup (8 tbs)
  Tomato with garden herbs condensed soup 1 Can (10 oz) (1 Can, Healthy Choice)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm)
  Salt 1⁄2 Teaspoon (Optional)
  Pepper 1⁄8 Teaspoon
  Cooked pasta shells 4 Cup (64 tbs) (Small)
  Spinach leaves 4 Cup (64 tbs), torn into bite-size pieces
  Sliced cucumbers 1 Cup (16 tbs)
  Marinated artichokes 4 1⁄2 Ounce, drained and chopped (1 Jar)
  Thinly sliced red onion 1⁄2 Cup (8 tbs)
  Sliced black olives 2 Tablespoon
  Grated fat free parmesan cheese 1 Tablespoon
Directions

For dressing, in small bowl, cover sun-dried tomatoes with boiling water; let stand 20 minutes.
In food processor, process tomatoes, water, tomato juice, soup, vinegar, oil, garlic, salt and pepper until smooth.
In large bowl, combine pasta, spinach, cucumbers, artichokes, onion, olives and cheese.
Pour 1 cup dressing over salad and toss well to coat.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Pasta
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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