Penne Pasta Salad with Spinach and Tomatoes

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Penne Pasta Salad with Spinach and Tomatoes

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• Fiber Rich • Meatless • Spices For Health

With a triple hit of antioxidants from the rosemary, thyme and oregano, this pasta salad is sure to stand out at a summer potluck.

Makes 8 servings.

Prep Time: 20 minutes

Cook Time: 10 minutes

INGREDIENTS

8 ounces penne pasta

3 tablespoons olive oil

3 tablespoons white wine vinegar

1 teaspoon McCormick® Rosemary Leaves, finely crushed

1 teaspoon McCormick® Thyme Leaves

1/2 teaspoon McCormick® Garlic Powder

1/2 teaspoon McCormick® Oregano Leaves

1/2 teaspoon Sea Salt from McCormick® Sea Salt Grinder

1 package (6 ounces) baby spinach leaves

1 pint grape tomatoes, halved

1 cup bite-size mozzarella cheese balls, halved

2 tablespoons grated Parmesan cheese

DIRECTIONS

1. Cook pasta as directed on package. Drain well.

2. Meanwhile, mix oil, vinegar, rosemary, thyme, garlic powder, oregano and sea salt in large bowl with wire whisk until well blended. Add pasta and spinach; toss to coat well. Add tomatoes and cheeses; toss to mix well.

3. Serve warm or at room temperature.

NUTRITION INFORMATION

per serving

Calories: 239

Fat: 11 g

Carbohydrates: 26 g

Cholesterol: 18 mg

Sodium: 177 mg

Fiber: 3 g

Protein: 9 g

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