Berry Spinach Pasta Salad
Customize with seasonal fruits and enjoy this Berry Spinach Pasta Salad as a light lunch or as a side to that summer family barbecue.
Ingredients
- 1 lb. package Pasta I used a gluten free penne. Use your favorite pasta.
- 1 Cup Strawberries I used fresh strawberries. But if not available I have used the freeze dried strawberries in this recipe.
- 1/2 Cup Blueberries I used fresh blueberries.
- 1/2 Cup Raspberries I used fresh raspberries.
- 1/4 Cup Dried Cranberries
- 1 Cup Salted Cashews
- 2 to 3 handfuls Fresh Spinach
Dressing
- 1/3 Cup Oil I used olive oil. Use your favorite oil.
- 1/4 Cup Apple Cider Vinegar
- 3 Tbsp Real Maple Syrup Can be substituted with honey.
- 1 Tbsp Yellow Mustard
- 1/4 Cup Plant Based Milk I used a unsweetened vanilla almond milk.
- 1/3 Cup Orange Juice
- 2 tsp Poppy Seeds
- Salt and Pepper To taste.
Instructions
- Cook the pasta of your choice to the package directions.
- Once the pasta is done, rinse with cold water to cool the pasta, set aside to drain.
- After the water has drained completely, pour the pasta into a large serving bowl.
- Clean and slice the fruit and/or berries into bite sized pieces.
- Next, mix in the fruit and any dried fruit or berries to the pasta, set aside.
- NOTE: Do not add the nuts or fresh spinach until ready to serve.
Making the dressing
- In a large measuring cup, add and blend together the oil, vinegar, orange juice, maple syrup, plant based milk, poppy seeds, mustard, salt, and pepper.
- Pour the dressing over the pasta, stir to cover the pasta, place into the refrigerator for about 1 hour or until ready to serve.
Serving the Berry Spinach Pasta Salad
- Remove the salad from the refrigerator and stir.
- Clean and add the fresh spinach and the nut of your choice.
- Stir together and serve.