This is good. We've made it several times. I like to double the mustard, garlic and S&P and let the pasta soak up the sauce for several hours in the fridge before tossing with spinach & serving.
Spinach-Pasta Salad
Photo: John Autry; Styling: Leigh Ann Ross
Yield: 4 servings (serving size: about 2/3 cup)
Total:
Recipe from
More From Cooking Light
Recipe Time
Total:
20 Minutes
Nutritional Information
Amount per serving
- Calories: 106
- Fat: 5.4g
- Saturated fat: 0.8g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 0.7g
- Protein: 2.6g
- Carbohydrate: 12.3g
- Fiber: 1.2g
- Cholesterol: 0.0mg
- Iron: 1.2mg
- Sodium: 108mg
- Calcium: 31mg
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
Preparation
- 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.
Spinach-Pasta Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Pasta, Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat, Low Sodium
- PUBLICATION: Cooking Light
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