Spinach Pasta Salad

Prep time: 15 minutes
Yield: 6 servings
Serving Size 3/4 cup
Nutrition Facts: View Label(s)

Recipe Notes

Try a low fat Asian Salad Dressing from the store to replace the dressing ingredients.

Ingredients

2 cups
cooked pasta (try whole wheat shells, bow ties, macaroni or other small shapes)
4 cups
spinach
1⁄4 cup
dried cranberries
2 Tablespoons
sunflower seeds
1 can
(15 ounces) mandarin oranges, drained
2 Tablespoons
chopped cilantro or parsley
 
DRESSING
2 Tablespoons
teriyaki sauce
2 Tablespoons
vinegar
1⁄4 teaspoon
garlic powder
1⁄8 teaspoon
each salt and pepper
1 1⁄2 teaspoons
sugar
1 Tablespoon
vegetable oil

Directions

  1. In a large bowl, mix together teriyaki sauce, vinegar, garlic powder, salt, pepper, sugar and vegetable oil.
  2. Add cooked pasta, spinach, dried cranberries, sunflower seeds, mandarin oranges and cilantro or parsley, if desired. Mix well. Cover and chill until ready to serve.
  3. Refrigerate leftovers within 2 hours.

Notes

Try a low fat Asian Salad Dressing from the store to replace the dressing ingredients.

Last updated: 01/10/17

2 Comments for "Spinach Pasta Salad"

Kamut works very nicely as a substitute for the pasta in this recipe.  It's hearty and chewy texture holds up well and takes care of the "squishy" problem noted in the previous review.

Made this recipe for our office staff for lunch. Got really good feedback and everyone seemed to really like the dressing. However, I think if I made it again I would not do substitute quinoa for the pasta. I just felt like the texture of the cooked macaroni combined with the texture of the spinach made the salad a bit "squishy."

A coworker also suggested adding some chopped chicken as well, but I think it was fine without it.

User login

You need to login to use this feature, or create an account if you don't yet have one. It's free and easy.

Create an Account