Karen's Spa Salad
- Reviews 2
Ready In: 20 mins
Serves: 6-8
Yields: 1/2 cup
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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