Spinach And Caesar Pasta Salad Recipes

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SPINACH PASTA SALAD



Spinach Pasta Salad image

A unique salad, packed with iron! Your kids will eat spinach, as long as you don't tell them it's spinach. Popeye would have loved this!

Provided by Kim Fusich

Categories     Salad     100+ Pasta Salad Recipes     Spinach Pasta Salad

Time 2h25m

Yield 8

Number Of Ingredients 10

1 (12 ounce) package farfalle pasta
10 ounces baby spinach, rinsed and torn into bite-size piece
2 ounces crumbled feta cheese with basil and tomato
1 red onion, chopped
1 (15 ounce) can black olives, drained and chopped
1 cup Italian-style salad dressing
4 cloves garlic, minced
1 lemon, juiced
½ teaspoon garlic salt
½ teaspoon ground black pepper

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • In a large bowl, combine the pasta, spinach, cheese, red onion and olives.
  • Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled.

Nutrition Facts : Calories 334.1 calories, Carbohydrate 41.8 g, Cholesterol 6.3 mg, Fat 16.6 g, Fiber 4.8 g, Protein 8.6 g, SaturatedFat 3.4 g, Sodium 1167.1 mg, Sugar 4.9 g

SPINACH AND CAESAR PASTA SALAD



Spinach and Caesar Pasta Salad image

Prize-Winning Recipe 2009! Here's a delicious dinner salad you can have ready to serve in less than 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 10

1 box Betty Crocker™ Suddenly Salad® Caesar pasta salad mix
1 package (12 oz) turkey bacon, cooked and cut into small pieces
1 container (10 oz) washed fresh baby spinach leaves
1 package (8 oz) sliced fresh mushrooms
5 hard-cooked eggs, sliced
1/4 cup sugar
1/3 cup ketchup
1/4 cup cider vinegar
1/4 cup vegetable oil
1 tablespoon water

Steps:

  • Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  • Drain pasta; rinse with cold water. Shake to drain well.
  • In large bowl, gently toss together pasta, bacon, spinach, mushrooms and eggs. In small bowl, stir together Seasoning and Crouton Blend, sugar, ketchup, vinegar, oil and water. Just before serving, gently toss salad ingredients with seasoning mixture. Serve immediately.

Nutrition Facts : Calories 340, Carbohydrate 31 g, Cholesterol 155 mg, Fat 2, Fiber 1 g, Protein 16 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 12 g, TransFat 0 g

CREAMY CAESAR SPINACH PASTA SALAD



Creamy Caesar Spinach Pasta Salad image

Nice tasting, easy to make pasta salad perfect for potluck dinners. Very flexible - you can add green onions, red onions, olives, croutons, or meats (salami, pepperoni, chicken) to dress it up. Add/reduce spinach to make it more of a salad or more of a pasta dish.

Provided by David Harris

Categories     Penne

Time 20m

Yield 12 , 12 serving(s)

Number Of Ingredients 7

16 ounces penne pasta
5 cups Baby Spinach
16 ounces creamy caesar salad dressing
6 ounces parmesan cheese, grated
3 roma tomatoes, diced
1/2 bell pepper, diced
salt and pepper

Steps:

  • Cook penne pasta in salted water until al dente. Drain and rinse in cool water.
  • Meanwhile, dice tomatoes and bell pepper, and slice spinach into ribbons.
  • Mix all ingredients together, only using half the caesar dressing. Salt and pepper to taste.
  • Refrigerate overnight.
  • Before serving, add more caesar dressing until desired consistency is reached.
  • Serve cold.

Nutrition Facts : Calories 408.4, Fat 26.8, SaturatedFat 5.9, Cholesterol 27.2, Sodium 686.1, Carbohydrate 33.2, Fiber 4.9, Sugar 1.8, Protein 9.7

BABY SPINACH SALAD WITH STILTON "CAESAR" DRESSING



Baby Spinach Salad with Stilton

Provided by Food Network

Time 15m

Number Of Ingredients 17

1/2 cup anchovies
1/2 cup capers
1/2 tablespoon dry mustard
1/2 tablespoon Dijon mustard
1/2 tablespoon chopped garlic and shallots
1/2 tablespoon hot sauce
1/2 tablespoon Worchestershire sauce
1/4 cup grated Parmigiano-Reggiano cheese
1/2 cup crumbled Stilton cheese
4 egg yolks*
1/2 cup balsamic vinegar
1/4 cup white wine vinegar
1 tablespoon lemon juice
1/2 cup grated Parmigiano-Reggiano (for tuiles)
1/2 cup Stilton "Caesar" Dressing (recipe above)
1 pound baby spinach
1/2 cup crumbled Stilton blue cheese

Steps:

  • Combine the first 9 ingredients in the food processor until well mixed. Separately combine the egg yolks, vinegar, and lemon juice. Add to mixture in food processor. While processing slowly add oils until incorporated. Season with salt and pepper, to taste.
  • For the Salad: To make the tuiles, sprinkle the grated Parmigiano-Reggiano on a non-stick pan in a ring mold and cook it slowly on top of the stove or on a non-stick pan in a preheated low oven about 280 degrees until dry. Lightly toss the baby spinach in a bowl with the dressing. Stack the spinach salad on individual plates, laying a tuile halfway up and on top of the salad. Place the crumbled Stilton around the spinach.

BISTRO SALAD WITH SPINACH-CAESAR DRESSING



Bistro Salad with Spinach-Caesar Dressing image

Provided by Dave Mechlowicz

Categories     appetizer

Time 1h6m

Yield 6 servings

Number Of Ingredients 36

1 head garlic
1 cup extra-virgin olive oil, plus more for drizzling
Kosher salt
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
3 anchovy fillets
1 large egg yolk
1 tablespoon dijon mustard
1 tablespoon white wine vinegar
Freshly ground pepper
1 head garlic
1 cup extra-virgin olive oil, plus more for drizzling
Kosher salt
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
3 anchovy fillets
1 large egg yolk
1 tablespoon dijon mustard
1 tablespoon white wine vinegar
Freshly ground pepper
1/2 pound pancetta, diced
3 thick slices ciabatta bread
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper
1/2 pound cremini mushrooms, sliced
Juice of 1 lemon
1 pound small heirloom tomatoes, halved or cut into wedges
1/4 pound small mozzarella balls, quartered
1/3 cup loosely packed fresh parsley
1/2 pound pancetta, diced
3 thick slices ciabatta bread
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper
1/2 pound cremini mushrooms, sliced
Juice of 1 lemon
1 pound small heirloom tomatoes, halved or cut into wedges
1/4 pound small mozzarella balls, quartered
1/3 cup loosely packed fresh parsley

Steps:

  • Make the dressing: Preheat the oven to 350. Cut the top 1/2 inch off the garlic head and discard; place the garlic on a piece of foil, drizzle with olive oil, season with salt and wrap up. Roast until tender, 30 minutes. Cool; squeeze the cloves from their skins.
  • Puree the roasted garlic, spinach, anchovies, egg yolk, mustard, vinegar and 3/4 cup water in a blender. With the motor running, slowly add 1 cup olive oil. Season with salt and pepper.
  • Prepare the salad: Preheat the broiler. Cook the pancetta in a skillet over medium heat until crisp, 6 minutes; transfer to paper towels to drain. Reserve the drippings in the skillet. Brush the bread with olive oil, season with salt and pepper and broil until toasted. Cool, then cut into cubes.
  • Toss the mushrooms, lemon juice, tomatoes, mozzarella and parsley in a bowl and season with salt and pepper. Add the pancetta, bread cubes and 2 tablespoons of the pancetta drippings and toss. Divide among bowls and drizzle with dressing.
  • Make the dressing: Preheat the oven to 350. Cut the top 1/2 inch off the garlic head and discard; place the garlic on a piece of foil, drizzle with olive oil, season with salt and wrap up. Roast until tender, 30 minutes. Cool; squeeze the cloves from their skins.
  • Puree the roasted garlic, spinach, anchovies, egg yolk, mustard, vinegar and 3/4 cup water in a blender. With the motor running, slowly add 1 cup olive oil. Season with salt and pepper.
  • Prepare the salad: Preheat the broiler. Cook the pancetta in a skillet over medium heat until crisp, 6 minutes; transfer to paper towels to drain. Reserve the drippings in the skillet. Brush the bread with olive oil, season with salt and pepper and broil until toasted. Cool, then cut into cubes.
  • Toss the mushrooms, lemon juice, tomatoes, mozzarella and parsley in a bowl and season with salt and pepper. Add the pancetta, bread cubes and 2 tablespoons of the pancetta drippings and toss. Divide among bowls and drizzle with dressing.

ASPARAGUS-SPINACH PASTA SALAD



Asparagus-Spinach Pasta Salad image

Fresh spinach, crunchy cashews and penne pasta are tossed with roasted asparagus to create this delightful spring salad. -Kathleen Lucas, Trumbull, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 10

1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons plus 1/2 cup olive oil, divided
1/4 teaspoon salt
1-1/2 pounds uncooked penne pasta
3/4 cup chopped green onions
6 tablespoons white wine vinegar
2 tablespoons soy sauce
1 package (6 ounces) fresh baby spinach
1 cup coarsely chopped cashews
1/2 cup shredded Parmesan cheese

Steps:

  • Place asparagus in a 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons oil; sprinkle with salt. Bake, uncovered, at 400° for 8-10 minutes or until crisp-tender, stirring after 5 minutes. Meanwhile, cook pasta according to package directions; drain., For dressing, combine onions, vinegar and soy sauce in a blender; cover and process. While processing, gradually add the remaining oil in a steady steam., In a large salad bowl, combine pasta, spinach and asparagus. Drizzle with dressing; toss to coat. Sprinkle with cashews and Parmesan cheese.

Nutrition Facts :

BEST EVER SPINACH CAESAR SALAD



Best Ever Spinach Caesar Salad image

Make and share this Best Ever Spinach Caesar Salad recipe from Food.com.

Provided by Chef Lally

Categories     High Protein

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1 large egg
3 anchovy fillets, rinsed
2 tablespoons fresh lemon juice
2 garlic cloves, 1 minced
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil, plus
1 tablespoon extra virgin olive oil
10 ounces parmesan cheese, 3 ounces finely grated and 7 ounces coarsely shredded
salt & freshly ground black pepper
1/2 baguette, cut into 1/2-inch cubes (4 cups, * Ace wholewheat is good)
1 teaspoon paprika
1/2 lb Baby Spinach (8 cups)

Steps:

  • 1. Preheat the oven to 350 degrees. Bring a small saucepan of water to a boil. Add the egg and cook for 5 minutes, until soft-boiled. Remove the egg with slotted spoon and crack it into a blender, using a small spoon to scoop out all of the egg yolk and white. Add the anchovies, lemon juice, whole garlic clove and mustard and blend until smooth. With your machine on, add 1/4 cup plus 2 tablespoons of the olive oil in a thin stream. Add two thirds of the finely grated Parmesan and season with salt and pepper.
  • 2. In a large bowl, toss the baguette cubes with the remaining 3 tablespoons of olive oil. Add the remaining finely grated Parmesan along with the paprika and minced garlic and toss to coat. Spread the bread cubes on a rimmed baking sheet and toast for about 8 minutes, until crisp and golden, watching carefully. Let cool slightly.
  • 3. In the same large bowl, toss the spinach with the dressing, croutons and the shredded Parmesan; season with salt and pepper. Transfer to salad plates. Enjoy!
  • * Add a little extra oil, if dressing is too thick for you.

Nutrition Facts : Calories 516.8, Fat 36.2, SaturatedFat 11.6, Cholesterol 78.5, Sodium 1096.3, Carbohydrate 24.1, Fiber 2.2, Sugar 1, Protein 24.4

TORTELLINI CAESAR SALAD



Tortellini Caesar Salad image

This salad was served at a dear friend's baby shower by a health-conscious friend, who suggested the dressing be prepared with low-fat or fat-free ingredients. Either way, the creamy dressing has plenty of garlic flavor and coats the pasta, romaine and croutons nicely. -Tammy Steenbock, Sembach Air Base, Germany

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 10 servings.

Number Of Ingredients 9

1 package (19 ounces) frozen cheese tortellini
1/2 cup mayonnaise
1/4 cup 2% milk
1/4 cup plus 1/3 cup shredded Parmesan cheese, divided
2 tablespoons lemon juice
2 garlic cloves, minced
8 cups torn romaine
1 cup seasoned salad croutons
Halved cherry tomatoes, optional

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a small bowl, combine the mayonnaise, milk, 1/4 cup Parmesan cheese, lemon juice and garlic. , Drain tortellini and rinse in cold water; transfer to a large bowl. Add romaine and remaining Parmesan. Just before serving, drizzle with dressing; toss to coat. Top with croutons and tomatoes if desired.

Nutrition Facts : Calories 237 calories, Fat 14g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 327mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 8g protein.

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