Tomato Spinach Pasta Salad |
|||||||||
| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | 30 minutes | N/A | 440 | 270 | 30g | 620mg | 30g | 12g | 35mg |
| INGREDIENTS: | ||
| 8 oz (3 cups) uncooked rainbow rotini (spiral pasta) | 1 (8-oz) bottle ranch salad dressing | 3 tablespoons milk |
| 3 cups chopped fresh spinach | 1 cup sliced rip olives | 3/4 cup sliced green onions |
| 3 large tomatoes, chopped | 8 oz (2 cups) shredded Cheddar cheese | |
| 1 | Cook rotini to desired doneness as directed on package. |
| 2 | Meanwhile, in medium bowl, combine salad dressing and milk; blend well. |
| 3 | Drain rotini; rinsed with cold water to cool. In large bowl, combine cooked rotini, spinach, olives, onions, tomatoes and cheese. Pour dressing mixture over salad; toss gently to mix. Serve immediately or, if desired, cover and refrigerate until serving time. |