Strawberry Spinach Salad with Ditalini Pasta

Strawberry Spinach Salad with Ditalini Pasta and Candied Almonds is sure to be a crowd pleaser! This salad hits all the marks and can be served as a side dish or with grilled chicken for an entrée. This is a refreshing salad to take to your next backyard BBQ.

What Pasta Should I Use?

Ditalini is a type of pasta that is shaped like small tubes. The literal translation from the Italian language to English is “small thimbles”. It has been described as “thimble-sized” and as “very short macaroni”. In some areas it may also be called “salad macaroni.” (source: Wikipedia)

Anelli are small, thin, rings of pasta. They are generally used for soups and pasta salads. A smaller version of anelli is anellini, which is about one-quarter of the size. (source: Wikipedia)

Ingredient List

Candied almonds: Strawberry Spinach Salad with Ditalini Pasta:

1 tablespoon butter
1 ½ tablespoons brown sugar
½ cup slivered almonds
Dash salt

Dressing: Strawberry Spinach Salad with Ditalini Pasta:

4 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey
½ tablespoon poppy seeds
¼ teaspoon salt
⅛ teaspoon pepper
½ teaspoon minced garlic
1 teaspoon Dijon mustard

Salad: Strawberry Spinach Salad with Ditalini Pasta:

1 (8-ounce) bag spinach
½ pint of strawberries, rinsed and sliced
6 ounces fresh blueberries, rinsed
½ cup small pasta (such as estrella [stars], dilantini,, anellini, etc), cooked, drained, rinsed and cooled
⅓ cup crumbled Feta cheese

Instructions

Candied Almonds

In small skillet, melt butter and brown sugar.
Add almonds and salt and sauté until almonds are slightly browned.
Remove almonds from sauté pan to parchment paper and allow to cool.
Break up once cool and store in plastic bag until ready to use.

Dressing: Strawberry Spinach Salad with Ditalini Pasta

Combine all ingredients into small container with a lid and shake until well mixed. Store in refrigerator until ready to serve.

Strawberry Spinach Salad with Ditalini Pasta

Combine salad ingredients in large serving bowl.
Drizzle dressing over salad and toss gently to combine.
Sprinkle nuts on top and serve immediately.

NUTRITION INFORMATION

Per Serving: 220 calories, 123 calories from fat, 14g fat, 4g saturated fat, 12mg cholesterol, 243mg sodium, 24g total carbohydrates, 3g dietary fiber, 15g sugars, 3g protein, 322 mg Potassium.
Have you ever tried making your own croutons out of leftover bread? Try this Crouton recipe.