Sun-Dried Tomato and Spinach Pasta Salad

  • Serves: 4
  • Cooking Time: 8 MINS
  • Total Calories: CALS

Nutrients per serving:

    Directions

    In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes; drain and rinse under cold water. Drain well and place in bowl. Whisk together oil, vinegar, sugar, salt and pepper. Add to pasta along with spinach, tomatoes, walnuts and parsley; toss to coat. Serve sprinkled with eggs

    Preparation: 5 minutes

    Cooking: 8 minutes

    Ingredients

    • 2 cups (500 mL) fusilli pasta
    • 1/4 cup (50 mL) extra-virgin olive oil
    • 2 tbsp (25 mL) white wine vinegar
    • 1 tsp (5 mL) granulated sugar
    • 1/4 tsp (1 mL) salt and pepper
    • 4 cups (1 L) spinach leaves, packed, shredded
    • 1/2 cup (125 mL) sun-dried tomatoes, drained oil-packed, chopped
    • 1/2 cup (125 mL) walnuts, chopped toasted
    • 1/2 cup (125 mL) Italian parsley, chopped fresh
    • 3 hard cooked eggs, grated