PASTA SALAD FLORENTINE
Three 5 A Day servings
Serves 4 (2 cup servings)
Ingredients
6 ounces small tube-shaped pasta*
2 cups (2 ounces) torn fresh spinach
2 cups (11 ounces) halved cherry tomatoes
1½ cups (10 ounces) frozen peas, placed in sieve and thawed with hot running water
½ cup shelled California pistachios
Dressing (recipe follows)
Drop pasta into boiling water; return to boil.
Cook 10 to 15 minutes or until tender.
Drain.
Toss pasta, spinach, tomatoes, peas, pistachios and dressing in large bowl.
Dressing:
Makes 1/2 cup.
Combine 2 tablespoons honey, 2 1/2 tablespoons Dijon mustard, 3 tablespoons red wine vinegar, 1 egg white, 1 1/2 teaspoons dried oregano (crumbled) and 1/2 teaspoon garlic powder.
Nutritional analysis per serving: Calories 325, Fat 9g, Calories from Fat 29%, Sodium 165mg, Cholesterol 0mg, Fiber 7g, Protein 9g.
Source: California Pistachio Commission
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