Pasta Salad Florentine

Source: Cooks Recipes

A delicious pasta salad that goes well with any meal. Give it a try!

6 ounces small tube-shaped pasta*
2 cups (2 ounces) torn fresh spinach 
2 cups (11 ounces) halved cherry tomatoes 
1 1/2 cups (10-ounce package) frozen peas, placed in sieve and thawed with hot running water
1/2 cup shelled California pistachios
Dressing (recipe follows) 
Drop pasta into boiling water; return to boil. Cook 10 to 15 minutes or until tender. Drain. Toss pasta, spinach, tomatoes, peas, pistachios and dressing in large bowl. 
Makes 4 (2-cup) servings.

* For example, penne, mostaccioli, rigatoni.

Dressing: Combine 2 tablespoons honey, 2 1/2 tablespoons Dijon mustard, 3 tablespoons red wine vinegar, 1 egg white, 1 1/2 teaspoons dried oregano (crumbled) and 1/2 teaspoon garlic powder. Makes 1/2 cup.

Nutritional Analysis Amount per Serving:
Calories 325
Total Fat (g) 9
Saturated Fat (g) 1
Monounsaturated Fat (g) 4
Cholesterol (mg) 0
Sodium (mg) 165
Potassium (mg) 590
Total Carbohydrate (g) 50
Dietary Fiber (g) 7
Protein (g) 13

Recipe and photograph provided courtesy of the California Pistachio Commission.