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    You are in: Home / Recipes / Rachael Ray's Spinach Artichoke Pasta Salad Recipe
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    Rachael Ray's Spinach Artichoke Pasta Salad

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on January 18, 2012

      This is just packed with flavor. We really enjoyed it. I used half ricotta and half mozzarella (because that's all I had on hand), but otherwise stuck to the recipe as written. The kalamata olives gave it a Mediterranean touch, but there were plenty of other wonderful flavor sensations going on in this salad, too. This will be my go-to recipe for potluck parties and other large gathrings. Thanks for sharing your recipe, Shirl(J)831. Made for the "Best of 2011" tag game.

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    • on March 01, 2011

      Wow, this is a sensational vegetarian meal! We loved the tang and the base the ricotta creates. The ingredients meld together perfectly. I followed other reviewers and used only one tablespoon of olive oil and low fat ricotta. I also subbed green onion and added more parsley. It certainly doesn't need it, but the second time I made this I added 2 diced red peppers, and that added great color and crunch to the dish. We ate this for dinner (fed 4 as a main), but I think it would also be great for a picnic or potluck. This is one of those dishes that's hard to stop eating!

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    • on August 09, 2006

      This stuff was absolutly fantastic. I was able to sneak in the healthy food on my boys. I have 2 360 pound boys at home and they refuse to eat anything on the healthy side. I was able to sneak some goodies in on this and they actually enjoyed it. I however think this would be excellent with some shrimp or crab meat in it. I loved this!!! Thanks or posting!

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    • on May 21, 2005

      This is a lovely salad! I did the same as a previous reviewer and only used 1 Tbsp olive oil and low fat ricotta. I did add a sprinkle of cayenne pepper (just cause I like it :). I think this could also be really good with tuna added. I really like the fresh lemony taste of the dressing. Thanks for posting Shirl!

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    • on March 25, 2005

      Asked my BF to make this for dinner last night and we both thought the results were excellent. It caught my eye because I liked the individual ingredients but they really came together well. I thought the consistency of the ricotta cheese was important because it thickened the dressing, but I'm sure mozzarella would have tasted very good too. If you want a super quick recipe that will make your entire dinner, you don't have to look any further. Also, great for a summer day as there is minimal cooking. We halved the recipe and made this lower in fat by using 1 tbsp olive oil and part skim ricotta cheese and promptly finished it in one sitting as a main meal. (I recommend checking out the low fat cooking thread that Shirl is moderating.) Exceptional recipe! Thanks.

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    • on March 09, 2005

      I really enjoyed this salad. It travels well. I made it for a potluck at work. I used mozzarella cheese instead of ricotta (it's what I had on hand) but it still was great! Katie

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    Nutritional Facts for Rachael Ray's Spinach Artichoke Pasta Salad

    Serving Size: 1 (189 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 367.5
     
    Calories from Fat 125
    34%
    Total Fat 13.9 g
    21%
    Saturated Fat 3.1 g
    15%
    Cholesterol 9.6 mg
    3%
    Sodium 136.2 mg
    5%
    Total Carbohydrate 55.0 g
    18%
    Dietary Fiber 12.1 g
    48%
    Sugars 1.2 g
    4%
    Protein 9.1 g
    18%

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