Italian Pasta Salad
This recipe was written and/or compiled by Belinda Jones, CHHC, NWLC, PFC.
Yield: 8 servings
4 oz wheat pasta
3-4 cups halved grape tomatoes
¼ cup fresh basil, cut into thin strips
1 tbsp extra virgin olive oil
1 tbsp lemon juice
3 garlic cloves, minced
½ tsp salt substitute
¼ tsp pepper
3 cups fresh baby spinach, chopped
1 cup shredded reduced-fat mozzarella cheese
- Cook pasta according to the directions on the package. Drain and rinse pasta with cold water.
- While pasta is cooking, chop the tomatoes and spinach, and slice the basil.
- In a small bowl, mix the extra virgin olive oil, lemon juice, garlic, salt, and pepper to create a vinaigrette.
- Toss together the vinaigrette with the rest of the pasta, spinach, tomatoes, basil, and cheese.
Serving size: 1 ½ cups
Image of Italian Pasta Salad (with added cucumbers but without cheese)