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| Bistro Pasta Salad |
| Serves:4 |
Colavita/Forno D'Asolo Women's Pro Cycling Team presented by Cooking Light relies on straightforward, easy-to-prep, dishes that offer the balanced nutrition needed to power their rides and busy travel schedule. Try this "cyclist approved" recipe from Cooking Light's Chef Billy.
Photo courtesy of: Jonathan Devich/epicimages.us
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Origin: Chef Billy Strynkowski, Cooking Light Executive Chef
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Ingredients:
4 cups torn spinach
4 cups cooked COLAVITA Orecchiette or other small pasta
1 cup diced tomato
1/2 cup vertically sliced red onion
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
12 COLAVITA Crushed Olives, halved
1 cup Sun-dried Tomato Vinaigrette (recipe follows)
3/4 cup crumbled feta cheese, (about 3 ounces)
Sun-dried Vinaigrette
1 cup (about 2 ounces) sun-dried tomatoes, packed without oil
3/4 cup water
3/4 cup no-salt added tomato juice
2 tablespoons COLAVITA Extra Virgin Olive Oil
2 tablespoons COLAVITA Balsamic Vinegar
1 tablespoon tomato paste
1/2 teaspoon black pepper
1/4 teaspoon salt
1 clove garlic, peeled
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Preparation:
Make the dressing: Place all the ingredients in a blender or food processor; blend or process until smooth. Keep unused portion in the refrigerator for up to one week.
Make the salad: Combine the spinach, orecchiette, tomato, onion, artichoke hearts and olives in a large bowl. Pour 1 cup dressing over; toss well. Sprinkle feta cheese over salad and serve.
Per Serving (for salad only): 307 Calories; 10g Fat (4g Sat, 4.2g Mono, 1.2g Poly); 12g Protein; 44g Carbohydrate; 5.3g Dietary Fiber; 19mg Cholesterol; 613mg Sodium.
Per Serving (per 2 tablespoons dressing): 32 Calories; 2.1g Fat (trace Sat, 1g Mono, trace Poly); trace Protein; 3g Carbohydrate; trace Fiber; 9mg Cholesterol; 129mg Sodium.
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