Spinach Basil Pasta Salad Recipe - Allrecipes.com
Spinach Basil Pasta Salad Recipe
  • READY IN 30 mins

Spinach Basil Pasta Salad

Recipe by  

"This is a delicious salad! Use this as an alternative to the traditional pasta or potato salads at your BBQ!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
  2. Toss the spinach and basil together in a large bowl.
  3. Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 21, 2010

This is my new favorite salad -- used all spinach instead of basil and used fried choped up bacon instead of prosciutto -- You never can go wrong with bacon -- there is never any left over and I always have left over pasta salad. You can leave out the nuts and it is still wonderful.

 
Most Helpful Critical Review
Sep 30, 2010

I did not care for this

 
Oct 14, 2010

Really enjoyed this one. The first time I made it I followed the advise of some reviewers and added Italian dressing. I thought the flavor was rather generic so I made it again so I could get taste of it's intended flavor. I MUCH prefer to follow the recipe exactly than to alter the dressing.

 
Feb 23, 2011

I'm a firm believer about rating a recipe as it was written. It drives me nuts when people rate a recipe after they've made a million changes to the recipe. So with that being said, I think this recipe is delicious as written. I think next time I make it, I'll cut back on the olive oil. But other than that, this recipe was a hit with the fam and company. I love it served cold as well. After trying this recipe, I don't think I'll ever go back to making the traditional pasta salad - thanks for sharing Jennifer

 
May 17, 2010

Absolutely fabulous, followed the recipe to the letter, and it was awesome. The basil was wonderful, it was sort of a deconstructed pesto, yum!

 
Sep 13, 2010

This salad was awesome. I made it to bring to a Sunday dinner at my in-laws, and they were all asking me for the recipe. At first when I put it all together, I tasted it and didn't think it was all that special, but after I got there, and stirred in the nuts and the parmesan cheese, and the dressing flavors had had time to blend, it was actually really delicious. I agree with someone else that said it is very expensive to make, so I did substitute the pine nuts for slivered almonds, but even still, everything else added up too. It does make a lot though, and I think you could substitute the priscioutto for a less expensive meat as well, but I wouldn't leave it out completely, it does add some extra flavor and texture to have some kind of meat in there. Overall, we loved it!!

 
Jun 22, 2009

I think this was the best pasta salad i have ever had! I added more herbs and a little bit of dry ranch dressing mix and left out the prosciutto, because we didn't have that on hand. But it was just perfect!

 
Mar 31, 2009

Delicious! Generously salt the pasta water and you shouldn't need to add more salt later, the parmesan cheese adds salt too, so be careful. I also used twice the spinach the recipe called for to get more veggies. Three kids under 13 and my husband all loved it. Luckily there is a tiny bit of leftovers for lunch tomorrow =)

 

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Nutrition

  • Calories
  • 372 kcal
  • 19%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 6.6 g
  • 26%
  • Protein
  • 13.6 g
  • 27%
  • Sodium
  • 368 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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