Italian Market Salad

By pattie_d

Ingredients

• Start to Finish: 30 minutes
• 4 ounces  packaged dry mafalda, large bow tie, or campanelle pasta
• 6 cups  mesclun or other spring greens
• 1 cup  grape tomatoes or cherry tomatoes, halved lengthwise
• 1/2 cup  crumbled Gorgonzola, blue, or feta cheese (2 ounces)
• 3 tablespoons  olive oil
• 3 tablespoons  white wine vinegar or Balsamic vinegar
• Salt and freshly ground black pepper
• 1/4 cup  pine nuts, toasted

Details

Servings 4

Preparation

Step 1

1. If using mafalda, break into irregular pieces, 2 to 3 inches long. Cook pasta according to package directions. Drain, rinse with cold water, and drain again.

2. In a large salad bowl, combine cooked pasta, mesclun or other spring greens, tomatoes, and cheese. Drizzle with olive oil and vinegar, tossing to coat. Season to taste with salt and freshly ground pepper.

3. Divide salad evenly among four dinner plates. Sprinkle with pine nuts. Makes 4 main-dish servings.

nutrition facts
Servings Per Recipe 4 main-dish servings Calories 319, Total Fat (g) 20, Saturated Fat (g) 5, Monounsaturated Fat (g) 11, Polyunsaturated Fat (g) 3, Cholesterol (mg) 11, Sodium (mg) 246, Carbohydrate (g) 27, Total Sugar (g) 4, Fiber (g) 2, Protein (g) 10, Vitamin A (DV%) 87, Vitamin C (DV%) 12, Calcium (DV%) 102, Percent Daily Values are based on a 2,000 calorie diet