Pasta Primavera Salad (Non-Vegan) Recipe

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Looking for an easy Pasta Primavera Salad (non-vegan) recipe? Learn how to make Pasta Primavera Salad (non-vegan) using healthy ingredients.


Submitted by supersized

Makes 4 servings



Excellent cheesy tangy pasta salad. Very fresh and filling. Non-threatening veggie dish. To make vegan use soy cheese. Recipe from Green Cuisine Cookbook, 2006

Recipe Ingredients for Pasta Primavera Salad (non-vegan)

115 g whole wheat pasta
3 3/4 cups water
1 artichoke heart, chopped
1/8 cup black olives, sliced
1/8 cup green olives, sliced
1 cup spinach, chopped
1/3 cup sunflower oil
1/8 cup cider vinegar
1 1/2 tbsp lemon juice
1/8 cup onion, diced
1/8 cup parmesan
1/4 tsp salt
1 tsp garlic clove, minced
1/2 tsp dijon mustard
1/8 cup parmesan

Recipe Directions for Pasta Primavera Salad (non-vegan)

  1. Bring water to a boil and cook the pasta in it for 10 minutes, then drain and rinse under cold water.

  2. Mix the artichokes, olives and spinach with the cooked pasta.

  3. Prepare the dressing b blending all the ingredients (except the second 1/8 cup parmesan) together. Then toss dressing with pasta veggie mix.

  4. Top with parmesan.

Categories

Salads, Vegetarian

Nutrition Facts
Serving Size 349.8g
Amount Per Serving
Calories
323
Calories from Fat
191
% Daily Value*
Total Fat
21.2g
33%
Saturated Fat
2.9g
15%
Trans Fat
0.0g
Cholesterol
6mg
2%
Sodium
398mg
17%
Potassium
223mg
6%
Total Carbohydrates
27.5g
9%
Dietary Fiber
5.1g
20%
Sugars
0.8g
Protein
7.7g
Vitamin A 15% Vitamin C 17%
Calcium 11% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Very low in cholesterol
  • Very low in sugar
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