Bistro Pasta Salad Recipe – a delicious recipe with torn spinach, macaroni, tomato, red onion, oil-cured ripe olives, feta cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
1.
2
Combine spinach and next 5 ingredients (spinach through olives) in a large bowl.
3
Pour 1 c. Sun-dry Tomato Vinaigrette over spinach mix, and toss well.
4
Sprinkle crumbled feta cheese over salad.
5
Note: Store remaining vinaigrette in an airtight container in refrigerator for 1 week Serve with warm pasta.
6
Sun-dry Tomato Vinaigrette
7
1 c. sun-dry tomatoes -packed without oil -about 2 ounces 2 c. boiling water 3/4 c. water 3/4 c. no-salt-added tomato juice 2 Tbsp.
8
extra virgin olive oil 2 Tbsp.
9
balsamic vinegar 1 Tbsp.
10
tomato paste 1/2 tsp.
11
pepper 1/4 tsp.
12
salt 1 garlic clove, peeled
13
1.
14
Combine sun-dry tomatoes and 2 c. boiling water in a bowl; let stand 20 min.
15
Drain.
16
2.
17
Place sun-dry tomatoes, 3/4 c. water, and next 7 ingredients (3/4 c. water through garlic) in a food processor or possibly blender; process till smooth.
18
).
313
kcal
Calories
15
g
Fat
27
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 c. torn spinach, 4 c. cooked orecchiette or possibly small seashell macaroni about 8 ounces uncooked, 1 c. minced tomato, 1/2 c. vertically sliced red onion, and more.
Yes, Bistro Pasta Salad Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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