Description

Spinach and Strawberry Pasta Salad is a fresh, colorful, and delicious dish combining the peppery crunch of baby spinach with the juicy sweetness of ripe strawberries. Enhanced with plant-based cheese and a natural gelling agent for perfect texture, this salad offers a light, nutritious meal bursting with vibrant flavors and ideal for gatherings or quick meals.

Ingredients

Scale

Pasta and Vegetables

2 cups cooked short pasta (penne or fusilli)
3 cups fresh baby spinach, thoroughly rinsed and dried
1 cup ripe strawberries, washed and thinly sliced

Dressing

2 tablespoons apple cider vinegar (natural)
3 tablespoons olive oil (natural)
1 tablespoon honey or maple syrup (natural)
1 teaspoon vegetarian Worcestershire sauce (natural)
Pinch of natural gelling agent
Salt, to taste (sea salt)
Black pepper, to taste

Add-ins and Garnishes

1/3 cup plant-based cheese, cubed or crumbled
1/4 cup chopped nuts (walnuts or almonds)
2 tablespoons fresh herbs (basil or mint), chopped

Instructions

Prepare the pasta and spinach: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool and stop cooking. While pasta cooks, rinse and dry baby spinach thoroughly to prevent sogginess.
Slice the strawberries: Wash fresh strawberries and slice them thinly, keeping their vibrant red color and juicy texture intact.
Mix the dressing: In a small bowl, whisk together apple cider vinegar, olive oil, honey or maple syrup, vegetarian Worcestershire sauce, black pepper, sea salt, and a pinch of natural gelling agent until fully combined and slightly thickened.
Toss everything together: In a large bowl, combine cooked pasta, baby spinach, sliced strawberries, chopped nuts, plant-based cheese, and fresh herbs. Pour the dressing over and toss lightly but thoroughly to coat all ingredients evenly.
Chill and serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld and the natural gelling agent to set the dressing for the perfect texture. Serve chilled for the freshest taste.

Notes

Use the freshest spinach and strawberries for best flavor and texture.
Cook pasta al dente to maintain firmness and prevent mushiness.
Dry all ingredients well to avoid diluting the dressing and soggy salad.
Chill the salad before serving to enhance crispness and flavor meld.
Adjust honey or maple syrup amount based on the sweetness of strawberries for balanced flavor.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizers
Method: No baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 8g
Sodium: 150mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg

Keywords: spinach pasta salad, strawberry salad, plant-based cheese salad, fresh summer salad, gluten free pasta salad