Tag Archives: green leafy

Italian spinach pasta salad

Even though it is turning cold outside we wanted a hearty salad for dinner last night.  I checked the contents of my fridge/pantry and this is what I created.

Italian spinach and pasta salad.

Italian spinach and pasta salad.


This is an Italian spinach pasta salad that will add some color to your table and make your taste buds spring back to life.  The flavors are intense enough to give this salad just what it needs to become your new favorite.  That is what happened for us last night anyway as we dug into second helpings of our dinner.  You can look at the ingredient list and get a pretty good idea for the huge flavor in this one.  Italian, a little tart, a little briny, and a lot of zing!

Don’t be intimidated by the longer ingredient list for this salad–I promise, you will have it on the table in 30 minutes or less!  Give it a go and see how it wakes up your dinner plate!

Cheers to eating well and loving every bite!

Make sure to scroll to the end of this post for a picture of our stray Quattro!  Isn’t she beautiful?

Italian spinach pasta salad

Servings 4-6

  • 1 – 8 oz box gluten free noodles, cooked al dente according to the package directions.  I used Ancient Quinoa Harvest Rotelle
  • 4-6 cups fresh baby spinach, chopped into bite size pieces
  • 2/3 c black olives, sliced into thirds
  • 1 c artichoke hearts in water, sliced in half
  • 1 – 14 oz can great northern white beans, drained and rinsed
  • 1/4 c sun-dried tomatoes, in EVOO, minced
  • 3 cloves garlic, crushed
  • 1 small red onion, chopped
  • 1 lemon, zested
  • 1-2 T Red Wine Vinegar, to taste
  • 1 T fresh lemon juice
  • 1/4 c EVOO
  • 2 T fresh thyme or 2 t dried thyme
  • salt and pepper, to taste
  • chipotle pepper flakes, to taste
  • 1 c freshly grated, aged Parmesan cheese, optional

Mix together the EVOO, salt, pepper, chipotle pepper flakes, garlic, lemon juice, lemon zest, red wine vinegar, onion and let marinade for 15 or 20 minutes at room temp while you prep the other ingredients.

Add all of the other ingredients EXCEPT the spinach and cheese.  Allow to rest and marinade for a few minutes.  

Just before you serve the salad, add the spinach and cheese and toss to fully combine.  Garnish as you like–more cheese, some fresh herbs, a few fresh tomatoes, whatever you like!

Eat and ENJOY!

Shameless plug for our stray Quattro.

Shameless plug for our stray Quattro. Let me know if you would like to give her a forever home!




Green thai noodle salad


I can’t believe it has taken me this long to post this recipe.  I LOVE this Thai vegan pasta salad so much that one can usually find a batch made up in my fridge!  It has a lot of green in it to make it super nutrient dense, bright and flavorful!  The nuts and seeds give it a bit of a crunch, some good fiber, and the protein necessary to build long, lean, and beautiful muscles.

This salad is soooo simple to make and will stay ‘fresh’ in the fridge for up to a week–but trust me, it will never last that long!  It is really two different recipes, but we almost always top a big scoop of the pasta with the Broccoli Slaw.  Serve this dish at room temperature to maximize the flavors.  I know you are going to love it, so give it a try today!

Bon Appetit!


Edamame Broccoli Slaw

Servings:  5-6

  • 1 bag broccoli slaw (you can also make your own–it is just the stem from a head of broccoli, along with some carrots.  grated in the food processor)
  • 1/4 c white miso paste ( I usually go a little heavier on the miso=addl 1 T)
  • 1 1/2 T honey
  • 1/4 c brown rice vinegar (you can use white rice vinegar if you can’t find the brown.  The brown is sourced at your local asian market and makes the dish taste a little better)
  • 1 T (or more) grated ginger
  • 1 1/2 T sesame oil
  • 1 T low sodium soy sauce
  • 1 bag shelled organic edamame
  • 3/4 c toasted almond, chopped, sliced or slivered

Combine miso, honey, vinegar, ginger and whisk.  Add oil and soy sauce and whisk.  Toss with all other ingredients.

Thai Pasta

Servings:  5-6

  • 3 T toasted sesame seeds
  • 12 oz soba noodles (cooked al dente) or your favorite gluten free noodle
  • 1 t chipotle pepper flakes
  • 1/2 c sesame oil
  • splash of grapeseed or veg oil (1-2 t)
  • 6 T honey
  • 5 T low sodium soy sauce
  • 1 bunch chopped cilantro
  • 3/4 c finely chopped dry roasted peanuts
  • 1 large bunch of green onions, chopped (use both the green and white parts)

Combine red pepper, grapeseed oil, sesame oil, honey and soy sauce.  Heat in microwave for 2 minutes.  Toss with cool and rinsed pasta.    Add cilantro, peanuts, onions and toasted sesame seeds.

Serve pasta with a healthy scoop of the slaw on top and try to leave yourself leftovers for tomorrow!  🙂  YUM!