Spinach Pasta Salad

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Makes: 5 cups
Prep time: 15 minutes

Prep time: 15 minutes

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.

Serving Size:

3/4 cup

Nutritional Label:

Photo of Nutrition Facts of Spinach Pasta Salad

Tab 4 Title:

Magazine

Tab 4 Content:

Our Spinach Magazine features this recipe

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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.