Orange & Spinach Pasta Salad

1/2 Cup / 125 mL Orange Juice
2 Tbsp. / 30 mL Watkins Garlic & Parsley Grapeseed Oil
2 teas. / 10 mL Watkins Italian Seasoning
Freshly-Ground, to taste Watkins Sea Salt
2 Cups / 500 mL (5 oz. / 142 g) Uncooked Bow Tie Pasta (farfalle)
3 Cups / 750 mL Torn Fresh Spinach Leaves (or use other spring lettuce leaves)
2 Medium Seedless Oranges, peeled and sectioned
1/4 Cup / 60 mL Thinly-Sliced Red Onion

For dressing, combine first four ingredients; mix well, then set aside. Cook pasta according to package directions; drain and rinse with cold water, drain again. Place in large bowl; add 1 to 2 Tbsp. / 15 to 30 mL of the dressing; toss to coat. Refrigerate pasta and remaining dressing until chilled.

To serve, add spinach, oranges, and onions to chilled pasta; toss with remaining dressing. Makes 6 servings.

Nutritional Information Per Serving:
Calories 210, Protein 6g, Carbohydrates 35g, Sodium 25mg, Fat 5g, Saturated Fat 0g, Cholesterol 0mg, Dietary Fiber 4g

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