Spinach-Pasta Salad

Photo: John Autry; Styling: Leigh Ann Ross

Yield: 4 servings (serving size: about 2/3 cup)
Total:
Recipe from Cooking Light

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. 1. Cook mini farfalle according to package directions. Drain. Rinse with cold water; drain.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spinach-Pasta Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy