Ingredients
Scale
- 8 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, sliced (red or yellow)
- 1/2 cup red onion, thinly sliced
- 2 cups fresh spinach
- 1/4 cup honey mustard dressing
Instructions
- 1. Cook the Pasta: Boil salted water in a large pot. Add the rotini and cook until al dente according to package instructions. Drain and set aside to cool.
- 2. Prep the Veggies: While the pasta cooks, chop cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces.
- 3. Make the Dressing: In a bowl, whisk together 3 tbsp honey, 2 tbsp Dijon mustard, 3 tbsp olive oil, 1 tbsp vinegar, salt, and pepper until smooth.
- 4. Combine: In a large mixing bowl, mix cooled pasta with chopped veggies. Drizzle dressing over and toss gently to combine.
- 5. Add Spinach: Fold in fresh spinach carefully to maintain its color.
- 6. Chill: Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Feel free to customize with seasonal vegetables or add grilled chicken or chickpeas for extra protein.
- For a zesty kick, try adding lemon zest or garlic to the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg