Spinach Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light penne salad tossed with baby spinach, artichoke hearts, sun-dried tomatoes, feta cheese, and a tangy red wine vinegar dressing. Ready in 20 minutes, it's a fresh and satisfying vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces penne pasta
- Kosher salt (to taste)
- 1 7 ounce sundried tomatoes in oil
- 3 tablespoons red wine vinegar
- 1 garlic clove (minced)
- black pepper (to taste)
- 1 7-ounce jar artichoke hearts (drained and coarsely chopped)
- 4 cups baby spinach
- ½ medium red onion (thinly sliced)
- ½ cup crumbled feta cheese
- Crushed red pepper (for garnish)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 1710mg
- 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
- 1785mg
- Calcium
- 286mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1710MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.