Vegetarian Spinach Pasta Salad with Florida Orange Juice Poppyseed Dressing
Cooking Time: 1 hr 15 min
Total Time: 1 hr 50 min
Add a tangy twist to your side dish with our Vegetarian Spinach Pasta Salad & FLOJ Poppyseed Dressing. Not only is it full of flavor, but it also contains many key nutrients your body craves, like vitamin C, iron, potassium, and folate.
Ingredients
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 halvesDressing Ingredients
1/2 cup 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
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.