Spinach & Almond Pasta Salad
Serve thick slices of a crusty peasant loaf (with extra-virgin olive oil for dipping) with this sunny summery salad.
  • 3 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons light mayonnaise
  • 1-1/2 teaspoons oregano
  • 1 teaspoon minced garlic
  • 6 ounces fusilli pasta
  • 3 cups (loosely packed) torn stemmed spinach
  • 2 cups diced tomatoes
  • 1 package (10 ounces) frozen peas, thawed
  • 1 tablespoon chopped dry-roasted almonds

1. In small bowl or screwtop jar, combine vinegar, honey, mustard, mayonnaise, oregano and garlic, and whisk or shake to blend.

2. In large pot of boiling water cook pasta according to package directions. Drain.

3. In a salad bowl, combine pasta with spinach, tomatoes, peas and almonds. Pour dressing on top and toss well.

Nutritional Information
Per serving: 297 calories, 5.7g total fat, 0.6g saturated fat, 1.6g monounsaturated fat, 2.5g polyunsaturated fat, 6.8g dietary fiber, 11g protein, 54g carbohydrate, 2.5mg cholesterol, 350mg sodium.
Good source of: fiber, folate, lutein & zeaxanthin, selenium, thiamin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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