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Rotini Pasta Salad with Spinach and Tomato

Rotini Pasta Salad with Spinach and Tomato
 
Yield:
3-1/4 gal. or 52 servings, 1 cup each

Ingredients

Ingredients Weights Measures
rotini pasta, cooked, drained 3 lb. + 4 oz. 1-1/4 gal.
fresh spinach leaves, torn 12 oz. 2-1/4 qt.
tomatoes, seeded, chopped 5 lb. 2-1/4 qt.
canned marinated artichoke hearts, drained, sliced 1 lb. 3 cups
sliced black olives, drained 12 oz. 3 cups
KRAFT 100% Shredded Parmesan Cheese - Full Moisture 12 oz. 3 cups
KRAFT Signature Sun Dried Tomato Oregano Dressing 1 lb. + 8 oz. 3 cups

Directions

COMBINE all ingredients except dressing in large bowl.

ADD dressing; mix lightly. Cover.

REFRIGERATE several hours or until chilled.

Kraft Kitchens Tips

Make Ahead
Salad can be stored in refrigerator up to 6 hours before serving. Moisten with additional dressing just before serving, if desired.
K:11141v01:96842
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Nutritional Information

Nutrition Information

Calories
 130
Total fat
 7 g
Saturated fat
 2 g
Cholesterol
 5 mg
Sodium
 360 mg
Carbohydrate
 13 g
Dietary fiber
 2 g
Sugars
 3 g
Protein
 4 g
Vitamin A
 15 %DV
Vitamin C
 20 %DV
Calcium
 8 %DV
Iron
 6 %DV
Healthy Living Information
Good source of vitamin A or C
Diet Exchange
1 Starch + 1 Fat

Nutrition Bonus
Serve this versatile pasta salad with a variety of dishes. It's a good source of vitamin C from the tomatoes and provides vitamin A from the combination of tomatoes and spinach.