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Recipe by Marla Rottenstreich

Pasta Salad Revisited

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Pasta Salad Revisited
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Wheat
40 Minutes
Diets
- Vegetarian - Pescatarian

Pasta salad is a classic, but in Marla’s version, there’s no mayo in sight. The pasta is tender and al dente, no sad soggy noodles here. Serve cold or at room temperature.

Ingredients

Salad

  • 1 (16-ounce) package pasta shells (or tortellini)

  • 1/4 cup thinly sliced red onion

  • 1/2 cup diced Tuscanini kalamata olives

  • 1 cup halved cherry tomatoes

  • 1 and 1/2 cups fresh, checked baby spinach

Dressing

  • 1/4 cup Tuscanini extra virgin olive oil

  • 1/4 cup Kedem wine vinegar

  • 1/4 cup fresh lemon juice

  • 2 cloves garlic, minced

  • 1 teaspoon honey

  • dash of salt

  • dash of pepper

Directions

1.

Cook the pasta according to package directions.

2.

Combine pasta with remaining salad ingredients.

3.

Separately, whisk the dressing ingredients until well combined. Pour over salad and toss gently before serving.

Recipe tags

barbecue BBQ classic colorful healthier italian lighter Marla Rottenstreich mindbody_20 New Leaf no mayo olives picnic purple onion spinach vinaigrette
Pasta Salad Revisited

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