Fusilli Salad
with Artichokes, Spinach, and Sun-Dried Tomatoes
By America's Test Kitchen
Image © America's Test Kitchen
Prep Time
30 minutes
Number of Servings
Serves 8
Recipe Source
The Ultimate Meal Prep Cookbook by America’s Test Kitchen ($29.99, America’s Test Kitchen, 2021)
Ingredients
- 1 lb fusilli pasta
- 1⁄2 tsp salt, plus additional for cooking pasta
- 6 Tbsp oil, divided
- 1⁄4 cup red wine vinegar
- 1 garlic clove, minced
- 1⁄2 tsp black pepper
- 6 oz frozen chopped spinach, thawed and squeezed dry
- 2 cups jarred whole baby artichoke hearts packed in water, rinsed, patted dry, and quartered
- 1 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped
- 1⁄2 cup pitted Kalamata olives, chopped coarse
- 1⁄2 cup pine nuts, toasted
Directions
- Bring 4 quarts water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain pasta, rinse with cold water, and drain again, leaving pasta slightly wet.
- Whisk oil, vinegar, garlic, the salt, and 1⁄2 teaspoon of the pepper together in a large bowl. Add pasta, spinach, artichokes, sundried tomatoes, and olives. Toss to combine. Cover and let sit for at least 15 minutes.
- To finish, stir in pine nuts and season with salt and pepper to taste. Serve.
Nutrition Info
404 Calories, 13 g Protein, 55 g Carbohydrates, 5 g Fiber, 18 g Total fat (2 g sat), 299 mg Sodium, ★★★★★ Vitamin K, ★★★★ Magnesium, Phosphorus, ★★★ Vitamin B1 (thiamine), Folate, ★★ Vitamin B3 (niacin), Vitamin B6, Iron, Zinc, ★ Vitamin A, Vitamin B2 (riboflavin), Vitamin C, Vitamin E, Potassium
Contributor
America's Test Kitchen
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