The Recipe Critic · by Alyssa Rivers
Greek Spinach Pasta Salad
NUTRITION · PER SERVING15M COOK
CAL 23%·PRO 25%
CARBS 36G31% OF CAL
7G FIBER26G OTHER3G TOTAL SUGAR
FAT 32G62% OF CAL
7G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spinach, pasta, and fresh vegetables tossed with feta cheese and red wine vinaigrette. A light, refreshing side with bright Mediterranean flavors.
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Nutrition & ingredients
Ingredients
serves 6- 3 cups baby spinach
- 1 pound cooked, rinsed, and cooled rotini pasta
- 1 ½ cups cucumber, (cut in half lengthwise and then into ¼-inch pieces)
- 1 pint halved cherry tomatoes
- 1 cup pitted and halved kalamata olives, (or black olives)
- ½ cup thinly sliced red onion, (about half an onion)
- 6 ounces crumbled feta cheese
- ½ cup extra virgin olive oil
- 2 teaspoons minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- ¼ cup red wine vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
At a glance
PER SERVING · TIME 15M
CAL 23%·PRO 25%
CARBS 36G31% OF CAL
7G FIBER26G OTHER3G TOTAL SUGAR
FAT 32G62% OF CAL
7G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 1209mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 741mg
- Calcium
- 232mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1209MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.