Farfalle with Spinach and Orange Salad
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 4
- 3 cups cooked farfalle pasta
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- ¼ cup sundried tomatoes, sliced
- 1 4-ounce can mandarin oranges, drained (roughly 1 cup)
- 4 tbsp pine nuts, toasted
- 3 tbsp dried cranberries/craisins
- ¼ cup cilantro leaves, roughly chopped
- 4-5 tbsp lemon juice freshly squeezed
- 3 tbsp extra virgin olive oil
- ¼ cup parmesan cheese (You can use feta too)
- ¼ cup juice from the canned mandarin orange (optional)
- 2 cloves of garlic, grated
- 1 tsp sea salt or to taste
- ¼ tsp black pepper
- ½ tsp chilli flakes
- In a large bowl toss together the ingredients for the pasta salad and set aside.
- In a small bowl, combine ingredients for the dressing and mix well.
- Drizzle over your pasta salad and toss to combine.
Recipe by Maya Kitchenette at https://mayakitchenette.com/farfalle-with-spinach-and-orange-salad/
3.5.3217