Penne Pasta Salad with Spinach and Tomatoes Recipe
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With a triple hit of antioxidants from the rosemary, thyme and oregano, this pasta salad is sure to stand out at a summer potluck.
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8 ounces penne pasta
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon McCormick® Rosemary Leaves
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Oregano Leaves
1/2 teaspoon 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
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.
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Calories: 239 Calories
Fat: 11 Grams
Protein: 9 Grams
Cholesterol: 18 Milligrams
Carbohydrates: 26 Grams
Sodium: 177 Milligrams
Fiber: 3 Grams
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