Karen's Spa Salad
- Ready In:
- 20mins
- Ingredients:
- 15
- Yields:
-
0.5 cup
- Serves:
- 6-8
ingredients
-
Salad
- 226.79 g rotini whole wheat pasta
- 226.79 g can artichoke hearts
- 113.39 g baby spinach leaves
- 118.29 ml red onion, sliced
- 118.29 ml tomatoes, chopped
- 78.78 ml sun-dried tomato, slivered
- 78.78 ml kalamata olive, pitted and sliced
- 78.78 ml feta cheese, with dried tomato
- 29.58 ml fresh parsley, chopped
- 2.46 ml sea salt
- 2.46 ml pepper
-
Dressing
- 78.78 ml extra virgin olive oil
- 44.37 ml red wine vinegar
- 1 lemon, juice of
- 4.92 ml 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.
Questions & Replies
Got a question?
Share it with the community!
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.