Karen's Spa Salad
- Ready In:
- 20mins
- Ingredients:
- 15
- Yields:
-
1/2 cup
- Serves:
- 6-8
ingredients
-
Salad
- 8 ounces rotini whole wheat pasta
- 1 (8 ounce) can artichoke hearts
- 4 ounces baby spinach leaves
- 1⁄2 cup red onion, sliced
- 1⁄2 cup tomatoes, chopped
- 1⁄3 cup sun-dried tomato, slivered
- 1⁄3 cup kalamata olive, pitted and sliced
- 1⁄3 cup feta cheese, with dried tomato
- 2 tablespoons fresh parsley, chopped
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon pepper
-
Dressing
- 1⁄3 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 lemon, juice of
- 1 teaspoon Dijon mustard
directions
- Wisk olive oil, vinegar, lemon juice & dijon mustard together (in that order). This should emulsify the dressing.
- Cook whole wheat pasta according to directions, rinse quickly with hot water, let drain.
- Mix remaining ingredients into large bowl, add pasta, then dressing.
- Refridgerate for at least 1 hour before serving.
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Reviews
-
Loved this! Used marinated artichoke hearts, no other changes. Fresh, colorful, great combination of ingredients. Initially thought it was heavy on the oil, but was just right after it chilled a while. Should definitely be made ahead. Keeps well, perfect for a packed lunch. Thanks for the recipe! I'll make this again!
RECIPE SUBMITTED BY
I live in Orlando, FL with my husband, Jeff. We've been married 11 yrs+, we have no kids but we did just get a Puggle puppy (pug & beagle mix). We're both in the IT field, so we work quite a bit. I don't have a lot of time to cook during the week, so most of my cooking is done on the weekend. I like to cook 2 or 3 dishes and then store everything in serving size containers, part in the fridge, part in the freezer.