Vegetarian Spinach Pasta Salad with FLOJ Poppyseed Dressing
Add a tangy twist to your side dish with our Vegetarian Spinach Pasta Salad & FLOJ Poppyseed Dressing. Not only is it full of flavour, but it also contains many key nutrients your body craves, like vitamin C, iron, potassium, and folate.
Salad Ingredients
- 1 tablespoon grapeseed oil
- 1 medium zucchini, sliced in half lengthwise and cut into 1/4-inch thick half-moons
- 1 cup broccoli florets
- 1 yellow bell pepper, diced
- 1/2 teaspoon salt
- 4 ounces dry whole grain penne pasta, cooked according to package directions
- 2 cups packed fresh baby spinach leaves
- 2 cups packed fresh baby spinach leaves
- 1/4 cup pecan halves
Dressing Ingredients
- 1/2 cup (120 ml) Florida Orange Juice
- 1/4 cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon poppy seeds
- 1/2 teaspoon salt
Preparation
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 35 minutes | 1 hour15 minutes | 1 hour50 minutes |
Combine the orange juice, yogurt, vinegar, olive oil, honey, mustard, poppy seeds and salt in a jar, cover and shake to combine. Set aside until ready to use.
Place the oil in a medium sauté pan, set over medium high heat and when the oil shimmers, add the zucchini, broccoli and bell pepper and sauté until the zucchini is almost tender, 3 to 4 minutes.
Transfer the vegetables to a large mixing bowl, add the pasta and toss to combine. Refrigerate until cooled, about 30 minutes. Add the spinach, cherries and pecans and 3/4 of the dressing and toss to coat. Add more dressing as needed. Serve immediately or chill up to 1 hour before serving. Reserve the remaining dressing for another use.
