Creamy Lemon Pasta Salad with Spinach
Lighten things up with a Greek-yogurt based sauce! To further move this salad away from heavy-duty status, I serve the lemon pasta salad over a big bed of spinach.
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Ingredients
For the Lemon Pasta Salad:
- 8 ounces gemelli pasta
- Juice of 1 small lemon
- 5 tablespoons Greek yogurt
- 3 tablespoons mayonnaise
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon grated lemon zest
- ¼ teaspoon garlic powder
- Pinch of salt and pepper
For the Salads:
- 1 package baby spinach 5 ounces
- ½ cup thinly sliced sundried tomatoes
- 6 tablespoons shaved Parmesan cheese
- 6 tablespoons shelled pistachios
Instructions
- Cook gemelli according to package instructions; drain. Rinse pasta with cold water; drain.
- Meanwhile, in medium bowl, stir together lemon juice, yogurt, mayonnaise, Dijon, lemon zest, garlic powder, salt and pepper. Add pasta; stir until well combined.
- Prep all salad ingredients and place in covered containers on rimmed baking pan, along with Lemon Pasta Salad; refrigerate. Use salad kit to prep lunches as needed throughout the week.
Notes
- I like to do this salad as a fridge salad kit, because the spinach stays fresher. Prep all parts and keep in individual bowls in the fridge, then take a little of everything to assemble at lunch time!
Calories: 288kcal, Carbohydrates: 37g, Protein: 12g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 7mg, Sodium: 174mg, Potassium: 635mg, Fiber: 4g, Sugar: 6g, Vitamin A: 2372IU, Vitamin C: 11mg, Calcium: 124mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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