Ensalada de pasta y espinacas con aliño de hierbas

Ingredientes

• 1 cup water
• 1/4 cup whole wheat fusilli pasta
• 1 tsp olive oil (for cooking the pasta)
• 1/4 tsp salt (for cooking the pasta)
• 1 cup spinach (fresh, for best taste)
• 5 cherry tomatoes (halved)
• 1 tbsp red onion (finely chopped)
• 1/4 cup edamame (or substitute with chickpeas or green peas)
• 1 tbsp white vinegar
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• 1/4 tsp ground pepper
• 1/4 tsp dried dill
• 1/4 tsp salt (for dressing)
• 2 tbsp shredded low fat cheese

Preparación

1. 1

   --- Cooking the Pasta ---

2. 2

   Bring the water to a boil in a small pan.

3. 3

   Add the whole wheat fusilli, 1 teaspoon olive oil, and 1/4 teaspoon salt.

4. 4

   Cook, stirring as needed, until the pasta is tender and the water is mostly absorbed.

5. 5

   Transfer the pasta to a mixing bowl.

6. 6

   --- Assembling the Salad ---

7. 7

   Add the spinach, cherry tomatoes, red onion, and edamame to the pasta.

8. 8

   Toss the salad base lightly.

9. 9

   --- Making the Dressing ---

10. 10

    In a small bowl, whisk together the white vinegar, 1 tablespoon olive oil, garlic powder, ground pepper, dried dill, and the remaining 1/4 teaspoon salt.

11. 11

    --- Final Toss and Serve ---

12. 12

    Pour the dressing over the salad and toss again.

13. 13

    Finish with the shredded low fat cheese and serve.