Pasta Salad Florentine

Just in time for spring, this simple recipe features two hard-hitting antioxidant foods: spinach and tomatoes. This salad makes for a perfect light lunch or starter meal.

Ingredients

  • 1 6-ounce package small tube-shaped whole-wheat pasta
  • 2 cups (2 ounces) torn fresh spinach
  • 2 cups (11 ounces) halved cherry tomatoes
  • 1 1/2 cups (10 ounces) frozen peas, placed in sieve and thawed with hot running water
  • 1/2 cup shelled pistachios
  • 2 tablespoons honey
  • 2 1/2 tablespoons Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon garlic powder 

Directions
Drop pasta into boiling water; return to boil. Cook 10 to 15 minutes or until tender. Drain. Toss pasta, spinach, tomatoes, peas and pistachios in large bowl. To prepare dressing: combine honey, mustard, vinegar, oregano and garlic powder. Mix until well combined and toss with pasta salad

Serves 4.

Nutritional Information
Serving size: 1/4 of recipe. 340 calories, 70 calories from fat, 8 grams fat, 0 milligrams cholesterol, 200 milligrams sodium, 56 grams carbohydrate, 13 grams protein, 70% vitamin A, 40% vitamin C, 6% calcium, 20% iron.

Diabetic Exchange
Fruit: 0; vegetables: 1; meat: 0; milk: 0; fat: 0; carbs: 4; other: 0.

Diabetic exchanges are calculated based on the American Diabetes Association Exchange system. Exchanges are rounded up or down equal to whole numbers.

Recipe courtesy Centers for Disease Control and Prevention.

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For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.