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Spinach-Pasta Salad

Photo: John Autry; Styling: Leigh Ann Ross
Total time 20 mins
Yield 4 servings (serving size: about 2/3 cup)

Ingredients

  • 1/2 cup mini farfalle
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 2 garlic cloves, minced
  • 3 cups baby spinach
  • 1/4 cup chopped red onion

Nutrition Information

  • calories 106
  • fat 5.4 g
  • satfat 0.8 g
  • monofat 3.7 g
  • polyfat 0.7 g
  • protein 2.6 g
  • carbohydrate 12.3 g
  • fiber 1.2 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 108 mg
  • calcium 31 mg

How to Make It

  1. Cook mini farfalle according to package directions. Drain. Rinse with cold water; drain.

  2. Combine olive oil and next 5 ingredients in a large bowl, stirring well with a whisk. Add garlic vinaigrette, spinach, and onion to pasta.