Lemon Vinaigrette Spinach Pasta Salad

Fresh and full of a variety of nutrients, this recipe makes a convenient meal anytime. It is inexpensive to make and easily portable for a midday meal, a simple take on a traditional spinach salad that is flavorful and satisfying. This salad is nut-free, vegan, soy-free and gluten-free.  The dressing and recipe can easily be doubled and served as a meal or as a salad course for a dinner party.  

 

Lemon Vinaigrette Spinach Pasta Salad

  • Prep Time:  10 minutes
  • Cook Time 7 minutes
  • Total Time:  17 minutes
  • Course: Lunch
  • Cuisine: Canadian
  • Servings:  2

Ingredients:

  • 1 package Chickapea Spirals
  • 1 Tbsp salt
  • 3 cups baby spinach, washed and dried
  • 1 fresh tomato, chopped

Dressing Ingredients:

  • 1 cup extra virgin olive oil
  • 1 lemon, juice of
  • 1/3 cup red wine vinegar
  • 1 tsp Italian seasoning
  • 2 Tbsp nutritional yeast
  • 1 tsp salt
  • 1 garlic clove, minced
  • ½ tsp crushed red pepper flakes
  • 1 tsp capers, minced

Dressing Instructions:

  1. In a resealable jar mix all dressing ingredients together.
  2. Shake well, seal and store in the fridge until ready to use.

Instructions:

  1. Prepare Chickapea Spirals to package specifications, (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes).
  2. Drain pasta and rinse with cool water.
  3. In a large bowl mix spinach, Chickapea pasta, and tomato together.
  4. When ready to consume the salad, remove the jar of dressing from the fridge.
  5. Shake dressing and pour desired amount over salad.
  6. Mix well and enjoy.

Recipe Notes:

  • Capers are an essential ingredient in the dressing and should not be substituted.
  • The dressing can be made in advance and stored in the refrigerator for a few days prior to serving.