I was introduced to this salad about one year ago. Thanks to my friend Valerie (Thanks Valerie!), it has now become one of my most favorite pasta salads. It’s so tasty! All the veggies help to make this filling, there is just the right amount of pasta, the peas make it taste so fresh (and springy), and the grapes and dressing offer a little sweetness. Everything comes together so well and, for me, it’s the perfect pasta salad for spring!
You can TOTALLY add chicken to this salad if you want to make it a main course. Valerie said she prefers to cook her chicken with McCormick’s Zesty Herb Marinate (dry package) when she puts the chicken in this salad. I usually make it as a side dish (and have taken it to several pot-luck functions and have had many compliments), but I’ve tried the salad with the chicken and it’s deeeelish!
I hope you plan to add this to your spring/summer menus because it’s yummy and fresh!
Spinach and Grape Pasta Salad
Adapted from my friend, Valerie
For the Salad:
3 cups spinach, roughly chopped (or torn)
2 cups Veggie Pasta, dry (I used Wacky Mac)
2 celery stalks, chopped
1 cup grapes
1 cup frozen peas, defrosted
2 tomatoes, chopped
2 green onions, chopped
For the Dressing:
1/4 cup canola oil
2 tablespoons sugar
1 tablespoons white vinegar
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon onion powder
Cook pasta according to package directions (for al dente). Drain and rinse with cold water. Add pasta to other salad ingredients in a large bowl.
In a separate bowl, combine all the dressing ingredients and whisk until combined (I like to whisk until the sugar is mostly dissolved).
Toss salad with dressing shortly before serving.
Nutritional Information (Per Serving = Approx. 1 Cup)