Description
Spinach and Strawberry Pasta Salad combines tender baby spinach leaves with juicy ripe strawberries and al dente gluten-free pasta, enhanced by crispy smoked turkey bacon and creamy plant-based cheese. Tossed in a tangy and slightly sweet dressing featuring apple cider vinegar (natural), extra virgin olive oil, and Dijon mustard (natural), this salad offers a refreshing and colorful dish perfect for a light lunch or a vibrant side at any gathering.
Ingredients
Scale
Salad Ingredients
- 2 cups baby spinach leaves, washed and dried
- 1 cup fresh strawberries, hulled and sliced
- 2 cups cooked gluten-free fusilli or penne pasta, cooled
- 4 slices smoked turkey bacon, cooked and crumbled
- 1/2 cup plant-based cheese, crumbled
- Fresh basil leaves, for garnish
Dressing Ingredients
- 3 tablespoons apple cider vinegar (natural)
- 4 tablespoons extra virgin olive oil
- 1 teaspoon honey (natural)
- 1 teaspoon Dijon mustard (natural)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Cook and Cool the Pasta: Boil your chosen gluten-free pasta until just al dente. Drain and rinse under cold water to stop the cooking process and cool it quickly. This keeps the pasta firm and ready to absorb the dressing without becoming mushy.
- Prepare the Fresh Ingredients: Wash and dry the baby spinach leaves thoroughly. Hull and slice the strawberries into bite-sized pieces for even sweetness distribution throughout the salad.
- Crisp the Smoked Turkey Bacon: In a skillet over medium heat, cook the smoked turkey bacon until crispy. Let it cool, then crumble into small pieces to scatter evenly in the salad, adding a smoky savory layer.
- Mix the Dressing: In a small bowl, combine apple cider vinegar (natural), extra virgin olive oil, honey (natural), Dijon mustard (natural), salt, and freshly ground black pepper. Whisk vigorously until smooth and emulsified, ready to enhance every component.
- Toss It All Together: In a large bowl, combine the cooked pasta, baby spinach, sliced strawberries, crumbled turkey bacon, and plant-based cheese. Pour the dressing over the salad and gently toss to coat everything evenly with vibrant flavor.
- Chill Before Serving: Let the salad chill in the refrigerator for at least 30 minutes to meld the flavors beautifully before serving.
Notes
- Choose the freshest strawberries and spinach for the best flavor and texture.
- Add dressing gradually to avoid soggy pasta and keep ingredients balanced.
- Serve the salad chilled or at room temperature for optimal freshness.
- Slice strawberries and cheese evenly for uniform flavor distribution.
- Crispy smoked turkey bacon and creamy plant-based cheese add a delightful texture contrast, do not skip them.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No Cooking Required / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg
Keywords: spinach strawberry pasta salad, gluten free pasta salad, plant-based cheese salad, turkey bacon salad, fresh fruit salad, light lunch recipe
