Spinach, Tomato and Pasta Salad RecipeServes 4
The green of the spinach and peas, and the red of the tomatoes, would look very festive with tricolor fusilli or radiatore pasta.
3 tablespoons red wine vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons light mayonnaise
1 1/2 teaspoons oregano
1 clove garlic, minces
6 ounces fusilli pasta
3 cups loosely packed torn spinach leaves
2 cups diced tomatoes
1 package (10 ounces) frozen peas, thawed
1 tablespoon chopped almonds, toasted
1. In a large bowl, combine the vinegar, honey, mustard, mayonnaise, oregano and garlic, and whisk to blend.
2. In a large pot of boiling water cook the pasta according to package directions. Drain. Add the pasta to the bowl with the dressing. Toss to combine.
3. Add the spinach, tomatoes, peas and almonds, and toss well.
Nutrition Per Serving
Total fat 3.4 g
Saturated fat 0.3 g
Cholesterol 0 mg
Fiber 7 g
Carbohydrate 54 g
Protein 11 g
Sodium 419 mg
Good source of folate, selenium, thiamin, vitamin C
Recipe Variation: Spinach and Sesame Pasta Salad
In the dressing, use white wine vinegar instead of red wine vinegar, and stir in ½ teaspoon of dark sesame oil. Substitute 1 teaspoon of ground cumin for the oregano. Sprinkle the salad with 2 teaspoons toasted sesame seeds instead of almonds.
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.