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Italian Market Pasta Salad

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Submitted by happyzhangbo

It is a great summer recipe.

YIELD

4 servings

PREP

15 min

COOK

12 min

READY

29 min

Ingredients

4 115.6
OUNCES ML/G BOW-TIE PASTA (FARFALLE)
packaged
6 1.4
1 237
CUP ML CHERRY TOMATOES
halved lengthwise
2 57.8
OUNCES ML/G GORGONZOLA CHEESE
low-fat, crumbled, or blue, feta cheese, 2 ounces *
3 45
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
3 45
TABLESPOONS ML BALSAMIC VINEGAR
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
freshly ground to taste *
¼ 59
CUP ML PINE NUTS
toasted

Directions

Cook pasta according to package directions.

Drain, rinse with cold water, and drain again.

In a large salad bowl, combine cooked pasta, mesclun or other spring greens, tomatoes, and cheese.

Drizzle with olive oil and vinegar, tossing to coat.

Season to taste with salt and freshly ground pepper.

Divide salad evenly among four dinner plates.

Sprinkle with pine nuts.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 202 70% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 6g
Vitamin A 8% Vitamin C 10%
Calcium 1% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 
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