Bow-tie Pasta Salad with sun-dried tomatoes, black olives, feta and spinach Recipe


Nutrition

Cal/Serving: 380
Daily Value: 19%
Servings: 4

Balanced
Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat14g22%
Saturated6g32%
Carbs50g17%
Fiber3g14%
Sugars6g0%
Protein14g28%
Cholesterol33mg11%
Sodium555mg23%
Calcium228mg23%
Magnesium58mg14%
Potassium439mg13%
Iron2mg13%
Zinc2mg14%
Vitamin A982IU20%
Vitamin C7mg11%
Thiamin (B1)0mg10%
Riboflavin (B2)0mg23%
Niacin (B3)2mg10%
Vitamin B60mg15%
Folic Acid (B9)43µg11%
Vitamin B121µg11%
Vitamin D0µg0%
Vitamin E1mg5%
Vitamin K42µg53%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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INGREDIENTS

  • 1 clove garlic
  • 2 tablespoons red onion
  • 1 cup baby spinach
  • 1/2 cup black olives, sliced
  • 1/2 cup sun-dried tomatoes, packed in oil
  • 1 tablespoon extra virgin olive oil
  • 1 cup feta cheese, crumbled
  • 1 tablespoon fresh lemon juice
  • 1/2 pound farfell pasta
  • black pepper
  • kosher salt

DIRECTIONS

Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then place in a large mixing bowl.

Finely chop a red onion to measure the indicated amount. Place in the large bowl with the garlic.

If you bought whole olives, slice them thinly to measure the indicated amount. Add to the garlic and red onion.

Pile the spinach leaves on top of each other and slice thinly into strips to measure the indicated amount. Add garlic, red onion and olives.

Slice the sun-dried tomatoes thinly to measure the indicated amount. Add to the garlic, red onion, olives and spinach.

Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.

Once water is boiling, add 1 tablespoon of salt and stir in the farfalle pasta. Cook until tender but with a slight bite, about 11 minutes, or according to the package instructions.

After you strain the pasta, place it in the bowl with the garlic, red onion, olives, spinach and sun-dried tomatoes. Add the olive oil and fresh lemon juice. Season with salt and pepper to taste. Stir to combine well.

Place the pasta in the refrigerator and let it chill for at least 10 minutes or while you finish preparing the rest of the meal.

Just before serving, remove the pasta from the refrigerator and stir in the crumbled feta. Transfer to a serving bowl or dinner plates. Ready to eat!
 

Recipe Details

Recipe originally appeared on Cooking Planit

Servings: 4

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