Italian Market Pasta Salad
ounces packaged dry mafalda, large bow tie, or campanelle pasta
cups mesclun or other spring greens
cup grape tomatoes or cherry tomatoes, halved lengthwise
cup crumbled Gorgonzola, blue, or feta cheese (2 ounces)
tablespoons olive oil
tablespoons white wine vinegar or Balsamic vinegar
Salt and freshly ground black pepper
- If using mafalda, break into irregular pieces, 2 to 3 inches long. 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. Makes 4 main-dish servings.
Nutrition Facts(Italian Market Pasta Salad)
- Per serving:
- 319 kcal cal.,
- 20 g fat
- (5 g sat. fat,
- 3 g polyunsaturated fat,
- 11 g monounsatured fat),
- 11 mg chol.,
- 246 mg sodium,
- 27 g carb.,
- 2 g fiber,
- 4 g sugar,
- 10 g pro.
- Percent Daily Values are based on a 2,000 calorie diet