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Penne Pasta Salad with Spinach & Tomatoes
Prep Time
10 Minutes
Cook Time
15 Minutes
Ingredients
13
Servings
4
This is a great light salad recipe that also uses up any leftover penne pasta – because who really knows how much pasta to cook?!
Ensure any spare pasta is cooled under running water, then drizzle with a little olive oil and store in the fridge to prevent it sticking together.
Then, simply mix all your ingredients in a large bowl and serve as a light lunch or a tasty side!
See how simple it is to create this great-tasting dish below…
Ensure any spare pasta is cooled under running water, then drizzle with a little olive oil and store in the fridge to prevent it sticking together.
Then, simply mix all your ingredients in a large bowl and serve as a light lunch or a tasty side!
See how simple it is to create this great-tasting dish below…
Ingredients
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon Rosemary
1 teaspoon Dried Thyme
½ teaspoon Garlic Granules
½ teaspoon Oregano
½ teaspoon Dried Basil
½ teaspoon Sea Salt
250 gram (9 ounce) penne pasta, cooked and drained
50 gram (2 ounce) baby spinach leaves
250 gram (9 ounce) baby plum tomatoes, halved
100 gram (4 ounce) light mozzarella cheese, torn
2 teaspoon Parmesan cheese, grated
Key Products
Instructions
- 1 Mix the oil, vinegar, Rosemary, Thyme, Garlic Granules, Oregano, Basil and Sea Salt together in a large bowl. Add the cooked pasta and spinach, toss to coat well.
- 2 Add the tomatoes and cheeses and mix well.
- 3 Serve warm or at room temperature.
Nutritional Information
| Typical Values | Amount |
|---|---|
| Energy | 375 |
| TotalFat | 11.5 |
| SaturatedFat | 7.1 |
| Salt | 0.7 |
| Carbohydrates | 48 |
| Fiber | 3.9 |
| Sugar | 3.5 |
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