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Orange & Spinach Pasta Salad

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Submitted by wm1993

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

Dressing
0.7 20.2
½ 118
CUP ML VEGETABLE OIL
½ 118
CUP ML ORANGE JUICE
¼ 1.3
TEASPOON ML FENNEL SEEDS
Salad
2 473
CUPS ML BOW-TIE PASTA (FARFALLE)
uncooked *
3 7.1E+2
CUPS ML SPINACH
torn
2 2
MEDIUM MEDIUM ORANGES
seedless, peeled, sectioned *
¼ 59

Directions

In a small jar with a tight fitting lid, combine all of the dressing ingredients, blending well.

Set aside.

Cook the pasta to the desired doneness as directed on the package.

Drain and rinse in cold water, to stop the cooking process.

Place in a medium bowl and add 1 to 2 Tb of the dressing, tossing to coat.

Refrigerate, along with the remaining dressing, until chilled.

To Serve: Add the spinach, oranges and onions to the chilled pasta and toss to combine.

Serve with the chilled dressing.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 174 95% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 29% Vitamin C 20%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

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