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Spinach and Pasta Salad with Lemon-Rosemary Vinaigrette

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
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 Organic Mediterranean Sea Salt Grinder   


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 glass serving bowl. In small bowl, combine remaining ingredients; mix well. Pour over pasta/spinach mixture. Toss well to combine. Serve at room temperature or slightly chilled.