Fusilli Salad
with Artichokes, Spinach, and Sun-Dried Tomatoes
Prep Time
30 minutes
Number of Servings
Serves 8
Ingredients
  • 1 lb fusilli pasta
  • [q:1/2] tsp salt, plus additional for cooking pasta
  • 6 Tbsp oil, divided
  • [q:1/4] cup red wine vinegar
  • 1 garlic clove, minced
  • [q: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
  • [q:1/2] cup pitted Kalamata olives, chopped coarse
  • [q:1/2] cup pine nuts, toasted
Directions
  1. 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.
  2. Whisk oil, vinegar, garlic, the salt, and [q: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.
  3. 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, [nutrition:5] Vitamin K, [nutrition:4] Magnesium, Phosphorus, [nutrition:3] Vitamin B1 (thiamine), Folate, [nutrition:2] Vitamin B3 (niacin), Vitamin B6, Iron, Zinc, [nutrition:1] Vitamin A, Vitamin B2 (riboflavin), Vitamin C, Vitamin E, Potassium