Vegetarian Spinach Pasta Salad with FLOJ Poppyseed Dressing

Add a tangy twist to your side dish with our Vegetarian Spinach Pasta Salad & FLOJ Poppyseed Dressing. Not only is it full of flavor, but it also contains many key nutrients your body craves, like vitamin C, iron, potassium, and folate.

Nutrition Facts
Servings per recipe180
Serving size6
Amount per serving
  • % Daily Value*
  • Total Fat11g 14%
    • Saturated Fat1.5g 8%
    • Trans Fat0g
  • Cholesterol0mg 0%
  • Sodium440mg 19%
  • Total Carbohydrate26g 9%
    • Dietary Fiber3g 11%
    • Total Sugars14g
  • Protein5g 10%
  • Vitamin C100mg 111%
  • Calcium64mg 5%
  • Iron2mg 11%
  • Folate75mcg 19%
  • Potassium325mg 7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.

Salad Ingredients

  • 1 tablespoon grapeseed oil
  • 1 medium zucchini, sliced in half lengthwise and cut into 1/4-inch thick half-moons
  • 1 cup broccoli florets
  • 1 yellow bell pepper, diced
  • 1/2 teaspoon salt
  • 4 ounces dry whole grain penne pasta, cooked according to package directions
  • 2 cups packed fresh baby spinach leaves
  • 2 cups packed fresh baby spinach leaves
  • 1/4 cup pecan halves

Dressing Ingredients

  • 1/2 cup Florida Orange Juice
  • 1/4 cup Greek yogurt
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon poppy seeds
  • 1/2 teaspoon salt


Prep TimeCook TimeTotal Time
35 minutes1 hour15 minutes1 hour50 minutes

Combine the orange juice, yogurt, vinegar, olive oil, honey, mustard, poppy seeds and salt in a jar, cover and shake to combine. Set aside until ready to use.

Place the oil in a medium sauté pan, set over medium high heat and when the oil shimmers, add the zucchini, broccoli and bell pepper and sauté until the zucchini is almost tender, 3 to 4 minutes. 

Transfer the vegetables to a large mixing bowl, add the pasta and toss to combine. Refrigerate until cooled, about 30 minutes.Add the spinach, cherries and pecans and 3/4 of the dressing and toss to coat. Add more dressing as needed. Serve immediately or chill up to 1 hour before serving. Reserve the remaining dressing for another use.