In this recipe:
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:
- In a resealable jar mix all dressing ingredients together.
- Shake well, seal and store in the fridge until ready to use.
Instructions:
- 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).
- Drain pasta and rinse with cool water.
- In a large bowl mix spinach, Chickapea pasta, and tomato together.
- When ready to consume the salad, remove the jar of dressing from the fridge.
- Shake dressing and pour desired amount over salad.
- 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.