Spinach Pasta Salad
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 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 oilDirections
- In a large bowl, mix together teriyaki sauce, vinegar, garlic powder, salt, pepper, sugar and vegetable oil.
- 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.
- Refrigerate leftovers within 2 hours.
Notes
Try a low fat Asian Salad Dressing from the store to replace the dressing ingredients.
Last updated: 08/30/17
2 Comments for "Spinach Pasta Salad"
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Submitted by AngMath on Tue, 12/27/2016 - 11:10Kamut 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.
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Submitted by Jennifer Bunn on Thu, 01/21/2016 - 13:46Made 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.