Sweet and filling strawberry pasta salad with tangy dressing.
This strawberry and pasta combination is the perfect early summer salad. Fresh greens with sweet berries and filling pasta, tossed with a tangy apple cider and honey Dijon dressing.
For the dressing, try to find the lightest vegetable oil possible so it doesn't add a heaviness. Alternatively, a light-flavoured extra-virgin olive oil can also be used.
As is, this salad is perfect for ovo-lacto vegetarians. Vegans, switch to a vegan blue cheese, or omit the cheese entirely, and use a bee-free honey. For those on a gluten-free diet, use your favourite gluten-free pasta to substitute.
(Makes 12 servings)
2 cups arugula
2 cups baby spinach
2 cups fresh strawberries, hulled and quartered
1 cup farfalle
1/2 cup Stilton cheese, crumbled
1/2 cup light vegetable oil
1/2 cup apple cider vinegar
1/4 cup honey
1 clove garlic, minced
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
In a medium pot, prepare the farfalle according to package instructions. Once ready, drain, rinse and set aside to cool.
In a small mixing bowl, add the ingredients listed under dressing. Whisk to combine then transfer into an airtight container and refrigerate for 1-hour to allow the flavours to meld.
Before serving, combine the salad ingredients in a serving bowl and toss with the dressing. Serve immediately.
Nutritional Information Per Serving:
total calories = 143 | total fat = 10.76g | saturated fat = 0.7g | cholesterol = 0mg | sodium = 66.08mg | net carbohydrates = 9.94g | dietary fibre = 0.86g | sugars = 7.06g | protein = 1.9g