Bistro Pasta Spinach Salad
|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)|
|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|
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.