Fruited Spinach-Pasta Salad

Yield: 7 (1-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 4%
  • Fat: 0.7g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.5g
  • Carbohydrate: 34.9g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 235mg
  • Calcium: 0.0mg


  • 3 cups uncooked farfalle (bow tie pasta)
  • 4 cups fresh spinach leaves, stemmed and chopped
  • 4 oranges, peeled and sectioned
  • 1/2 cup coarsely chopped red onion
  • 1 (6-ounce) can frozen orange juice concentrate, thawed
  • 1/2 cup nonfat mayonnaise
  • 1 tablespoon paprika
  • Lettuce leaves


  1. Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and next 3 ingredients in a bowl; toss gently. Combine concentrate, mayonnaise, and paprika; stir with a wire whisk. Pour over pasta; toss. Serve over lettuce.
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