Sun Dried Tomatoes with Mezzi Rigatoni and Feta
Sundried tomatoes take the stage in this simple, but flavor packed, pasta salad. Fresh spinach, bail, kalamata olives and creamy Feta make this salad unforgettable!
Servings: 12 servings
Calories: 247kcal
Ingredients
- 16 ounce box of Mezzi Rigatoni Pasta
- 1 jar of sun dried tomatoes drained then chopped, with oil reserved (we used Delallo) (6.7 ounce)
- 1 cup pitted kalamata olives
- ¼ cup toasted pine nuts
- ½ cup fresh basil leaves julienned plus extra small leaves for garnish
- 1 large clove garlic minced
- ½ teaspoon crushed red pepper
- 4 ounces feta cheese broken into large chunks
- 2 cups baby spinach leaves
- ¼ cup olive oil
- ¼ cup white balsamic vinegar
- salt and fresh ground pepper
Instructions
- Cook the pasta according to the package directions. Drain and return to the cooking pot. Toss the pasta with 2 tablespoons of the reserved sun dried tomato oil. Set aside to cool.
- In a large mixing bowl, combine the chopped sun dried tomatoes, olives, basil, pine nuts, and spinach. Add the cooled rigatoni and toss.
- In a small bowl whisk together the olive oil, 2 tablespoons of the reserved sun dried tomato oil, balsamic vinegar, minced garlic, crushed red pepper, and salt and pepper to taste.
- Pour the dressing over the pasta and toss to coat.
- Garnish with additional small basil leaves, fresh ground black pepper and the feta cheese.
- Serve immediately
Notes
- The salad may be made ahead but wait until just before serving to add the feta, spinach and basil.
- Freshen leftovers with a little extra olive oil
Nutrition
Calories: 247kcal | Carbohydrates: 31g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 292mg | Potassium: 157mg | Fiber: 2g | Sugar: 2g | Vitamin A: 633IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg
