Spinach and Pasta Salad with Lemon-Rosemary Vinaigrette

Ingredients

• 2 cups/500 mL uncooked tri-color rotini or rotelle pasta
• 1 tbsp/15 mL Watkins Chicken Soup & Gravy Base
• 1 cup/250 mL fresh spinach leaves, sliced into thin strips
• 1/4 cup/60 mL sliced green onions
• 3 tbsp/45 mL fresh lemon juice
• 4 tsp/20 mL oil
• 2 tsp/10 mL prepared mustard
• 1 to 1-1/2 tsp/5 to 7.5 mL, Watkins Organic Rosemary
• 1 tsp/5 mL Watkins Organic Garlic Powder
• 1/4 tsp/1.2 mL Watkins Organic Lemon Pepper Blend
• To taste, freshly-ground Watkins Mediterranean Sea Salt Grinder

 Optional Toppings

• Cherry Tomatos, sliced in quarters
• Mushrooms
• Olives, black or green
• Peppers, sliced thin
• Cheese, Feta or Parmesan 
• Bacon or Prosciutto, chopped

Directions

Cook pasta according to package directions, substituting the soup base for salt called for in directions; drain and rinse with cold water. Combine pasta, spinach, and green onions in a glass serving bowl. In a small bowl, combine the remaining ingredients; mix well. Pour over pasta/spinach mixture. Toss well to combine. Serve at room temperature or slightly chilled.

Total Time: 30 Minutes

Prep Time: 20 Minutes

Cook Time: 8 -12 minutes, cook pasta according to package directions

Yields: 6-8 Servings