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Spring Greens Pasta Salad

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Servings: Serves 4

Cook Time: 45 minutes

Prep Time: 25 minutes


Spring Greens Pasta Salad
12 oz Rotini pasta
1 each Red bell pepper
1 each Yellow bell pepper
3 tablespoon Extra virgin olive oil
2 tablespoon Freshly squeezed lemon juice
1 tablespoon Red wine vinegar
1/2 teaspoon Salt
1 cup Hannaford Inspirations Baby Arugula, coarsely chopped
11/2 cup Fresh watercress, chopped, stems removed
11/2 cup Feta cheese, crumbled
1/3 cup Pine nuts
1/4 teaspoon Black pepper, freshly ground


1. In a large pot, bring 1 gallon water to a boil, sprinkle with 4 tsp. salt, add pasta, and cook according to package directions. Drain, and then run cold water over pasta until it's cool. Shake strainer several times to remove excess water. Set aside.
2. While waiting for pasta water to boil, preheat broiler and prepare roasted peppers. Cut peppers in half and remove stems and seeds. Line a baking pan with foil and spray with cooking spray. Place pepper halves skin side up on pan and broil until skins are blackened, about 8 to 10 minutes. When peppers are mostly charred, remove from oven and cover loosely with foil for 10 minutes or until cool enough to handle.
3. Peel off charred exterior, then rinse if necessary to remove any remaining blackened pieces. Dice peppers and set aside.
4. Make dressing in a large bowl. Whisk together olive oil, lemon juice, vinegar, and salt. Add cooled pasta to bowl of dressing with arugula, watercress, and reserved chopped peppers. Toss to distribute dressing thoroughly. Add feta, pine nuts, and black pepper and mix lightly. Serve immediately.
Source: Hannaford fresh Magazine, March - April 2008

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 656 kcal (32%)
Calories from Fat 342 kcal (0%)
Total Fat 38 g (58%)
Saturated Fat 18 g (90%)
Cholesterol 51 mg (17%)
Sodium 939 mg (39%)
Total Carbohydrates 78 g (26%)
Dietary Fiber 10 g (40%)
Protein 29 g (48%)
Vitamin A 2316 IU (46%)
Vitamin C 95 mg (158%)
Calcium 329 mg (6%)
Iron 14 mg (23%)

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