Options

Format:
Include:
PRINT
See more
Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Spinach-Pasta Salad

Cooking Light JANUARY 2011

  • Yield: 4 servings (serving size: about 2/3 cup)
  • Total:20 Minutes

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.

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
advertisement

Go to full version of

Spinach-Pasta Salad recipe

advertisement