Try a low fat Asian Salad Dressing from the store to replace the dressing ingredients.
Our Spinach Magazine features this recipe
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
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.
Submitted by Erin Maidlow on Tue, 12/12/2017 - 10:59
We make this with our 5th grade classes and they love it. One suggestion they always have, though, is less vinegar. I do usually use a lot less than what the recipe calls for since the first time I made it, the majority of the class said it had too much and didn't like. Once we cut the vinegar back to 1 TBSP, they all give me the thumbs up.
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.
Submitted by Jennifer Bunn on Thu, 01/21/2016 - 13:46
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.
3 Comments for "Spinach Pasta Salad"
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Submitted by Erin Maidlow on Tue, 12/12/2017 - 10:59We make this with our 5th grade classes and they love it. One suggestion they always have, though, is less vinegar. I do usually use a lot less than what the recipe calls for since the first time I made it, the majority of the class said it had too much and didn't like. Once we cut the vinegar back to 1 TBSP, they all give me the thumbs up.
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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.
- Log in or register to post comments
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.