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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, crushed rosemary

1 tsp/5 mL Watkins Garlic Powder

1/4 tsp/1.2 mL lemon Pepper

To taste, freshly-ground Watkins Coarse Sea Salt   


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.

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