Ingredients
12 oz penne pasta
3 cups baby spinach
2 cups sliced strawberries
1/2 cup crumbled feta cheese
1/4 cup toasted almonds
1/3 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
In a small bowl, whisk together olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper until emulsified.
In a large bowl, combine cooked pasta, baby spinach, sliced strawberries, crumbled feta, and toasted almonds.
Pour the dressing over the salad and toss until evenly coated. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Notes
To ensure perfect al dente pasta, test a strand 1-2 minutes before the package’s suggested cooking time.
For a nut-free version, substitute toasted almonds with sunflower seeds.
This salad can be prepared up to 24 hours in advance; store covered in the refrigerator.
- Prep Time: 15
- Cook Time: 12
- Category: Mediterranean Basics
- Method: Cold
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 375
- Sugar: 12g
- Sodium: 390mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg