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The basil, prosciutto, and pine nuts pack plenty of flavor into this cool spinach and pasta salad.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
30 mins
chill:
2 hrs
total:
2 hrs 30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions. Drain pasta, rinse with cold water; drain again. Transfer to bowl. Add black beans, chicken, sweet pepper, and red onion; set aside.

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  • Finely shred enough peel of the orange to get 1-1/2 teaspoons. Place shredded peel in bowl; stir in sour cream, salt, and pepper. Juice orange. Add 3 tablespoons orange juice to sour cream mixture.

  • Add sour cream mixture to pasta mixture; toss to coat. Cover; refrigerate 2 to 24 hours. Before serving, stir in enough milk (1 to 2 tablespoons) until salad is desired consistency. Stir in arugula and cilantro. Makes 4 servings.

Nutrition Facts

390 calories; fat 10g; cholesterol 51mg; saturated fat 5g; carbohydrates 57g; mono fat 3g; poly fat 1g; insoluble fiber 9g; sugars 7g; protein 23g; vitamin a 728.9IU; vitamin c 37.8mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 6.5mg; vitamin b6 0.3mg; folate 108.9mcg; vitamin b12 0.4mcg; sodium 624mg; potassium 673mg; calcium 171.6mg; iron 4.3mg.
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