Spinach and Tomato Pasta Salad
Introduction
Most pasta salads are heavy on the pasta and light on everything else. This version, which can be served warm or cold, includes a hefty portion of vegetables--both spinach and tomatoes.
Ingredients
8 oz small pasta, such as ditalini or orzo
8 oz feta cheese, crumbled
16 oz grape tomatoes
4 c Fresh Express Baby Spinach
2 T capers, drained
1/4 t black pepper
2 T Parmesan or Manchego cheese, shredded
8 oz feta cheese, crumbled
16 oz grape tomatoes
4 c Fresh Express Baby Spinach
2 T capers, drained
1/4 t black pepper
2 T Parmesan or Manchego cheese, shredded
Directions
Cook pasta according to package directions until it is al dente (firm to bite). While the pasta is cooking, place spinach, feta, and capers in a large bowl. Before draining pasta, add 1/4 cup of the pasta cooking liquid to the mixture; toss to combine. Place the tomatoes in the bottom of a colander. Once pasta is cooked, drain it over the tomatoes for a quick blanch. Toss tomatoes and pasta with the spinach mixture. Season with black pepper and garnish with shredded cheese.
Makes six-2 cup servings.
Makes six-2 cup servings.
Number of Servings: 6
