Spicy Italian Pasta Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summer pasta salad coated in spicy sun-dried tomato pesto with fresh vegetables and mozzarella. Tangy and vibrant, it pairs well with sweet wines. Ideal for potlucks and warm-weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 pound rotini pasta
- ½ pint grape tomatoes (halved)
- 2 cups fresh spinach (roughly chopped)
- 1 cup shredded mozzarella or parmesan cheese
- 1 medium sized shallot (sliced)
- 7 ounce jar sun-dried tomatoes in oil
- 2 cloves garlic (peeled)
- 1-2 teaspoons dried red pepper flakes
- ½-1 teaspoon salt
- ¼ teaspoon pepper
- ¼ cup olive oil
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 651mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 258mg
- Calcium
- 114mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 651MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.