Spring Pasta Salad
The popular pasta salad gets a modern twist with colorful, crunchy veggies, baby spinach and a made-from-scratch balsamic dressing that’s packed with fresh herb flavor. For time-saving convenience, make it the day before the party.
- 30 min.
- 1. Cook pasta according to package directions; drain. Do not rinse. Transfer to a large bowl. Set aside.
- In a medium bowl, whisk together olive oil, balsamic vinegar, parsley, lemon juice, salt and pepper. Stir into pasta until coated. Add carrots, tomatoes, onion, artichoke hearts and cauliflower. Toss until combined. Cover and chill overnight.
- About 30 minutes before serving, remove pasta mixture from refrigerator. Stir in spinach leaves.
Nutrition Facts per serving: 149 calories, 4 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 168 mg sodium, 25 g carbohydrates, 2 g fiber, 3 g sugar, 4 g protein. Daily Values: 29% vitamin A, 12% vitamin C, 1% calcium, 5% iron.