Food Storage & Other Adventures in Motherhood

Food Storage Friday: Raspberry and Spinach Pasta Salad

by heather
I created this recipe with my extremely limiting dietary restrictions in mind using things I happened to have in my fridge and pantry. So if you aren’t married to a vegetarian and you aren’t breast-feeding an infant with  severe reflux, feel free to add some grilled chicken strips, mandarin oranges, feta cheese and/or chopped kiwi fruits. I actually can have kiwi, I’m just out.  You can serve it as a side (I had mine with grilled fish) or eat it as a light meal. Whatever floats your boat.

Raspberry and Spinach Pasta Salad
Food Storage Ingredients:
3 Tablespoons toasted almonds
2 cups cooked pasta
2 teaspoons of olive oil
1/4 cup raspberry vinaigrette dressing (I used Private Selections from Smith’s because it doesn’t use soybean oil.)

Fresh Ingredients:
handful of fresh raspberries, torn in half
1 Bartlett pear, chopped
1 large handful of baby spinach

1. Coat cooked pasta with olive oil. 2. Toss all ingredients together.

I love this because a) I’m allowed to eat it, b) it’s healthy, c) it’s delicious and satisfying and d) it’s super quick and easy to make. We have a winner! If I were in a situation where I was using only my food storage I could use reconstituted dried raspberries and canned pears and probably just forgo the spinach. The fresh is better, but I could make do without.


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