Colorful Pasta Salad with Lemon Rosemary Vinaigrette |
Course : Salad Dressings
Serves: 4 |
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Ingredients:
2 cups uncooked tri-color rotini or rotelle pasta |
1 tablespoon Watkins Chicken Soup Base |
1 cup fresh spinach leaves -- sliced into thin strips |
1/4 cup sliced green onions |
3 tablespoons fresh lemon juice |
4 teaspoons Watkins Original Grapeseed Oil |
2 teaspoons Watkins Parisienne Mustard |
1 teaspoon Watkins Rosemary -- to 1 1/2, crushed |
1 teaspoon Watkins Garlic Salt |
1/4 teaspoon Watkins Lemon Pepper -- to taste |
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Preparation / Directions:
Cook rotini per package direction, substituting the Chicken Soup Base for salt called for in directions; rinse with cold water. Combine rotini, spinach and green onions in serving bowl. combine remaining ingredients, mixing well. Pour over rotini spinach mixture. Toss well to combine. Serve at room temperature or slightly chilled. Makes 4 servings.
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Nutritional Information:
5 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium |
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