Spring Pasta Salad

  • prep: 20 min
  • cook: 10 min
  • total: 30 min
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  • servings:
  • Summary

     This Spring Pasta Salad is packed with fresh, bright and healthy ingredients to create the perfect dish for your spring brunch, Mother's Day or a warm weather get-together.  The stars of this pasta dish are the sweet mango, mandarins and strawberries paired with the spinach, bell peppers and carrots and tossed with sunflower seeds and a light lemon honey dressing.  


    • 8 ounces of Whole Foods Market 365 Organic Fusilli Pasta3 organic carrots, chopped2 cups organic strawberries, sliced1 mango, pit removed, diced2 mandarins, peeled and seperated1 small bunch of greens {I used spinach but use whatever you like}, washed, trimmed, chopped1 large bell pepper, diced {I used a mixture of red, yellow and orange}1/2 cup bulk sunflower seeds1/2 cup bulk dried cranberrieszest of half the lemon1/4 cup fresh parsley, chopped1/4 cup fresh mint, choppedLemon Honey Dressing:1/2 cup extra virgin olive oil2 lemons, juiced {about 1/4 cup}1/4 cup honey


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    Nutritional Info
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