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Watkins Spinach and Pasta Salad with Lemon-Rosemary Vinaigrette
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Watkins Spinach and Pasta Salad with Lemon-Rosemary Vinaigrette


  • 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


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



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