| 6 | 20 | 349 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 12 |
| 545 gm | Strawberries (1 pint) |
| 2 cup | Baby spinach (cut the stems and leave whole) |
| 454 gm | Pasta, Farfalle, dry (I use Barilla Plus or Catelli Smart Noodles for extra fibre and protein. This bowtie shape is also appealing for kids.) |
| 1 cup | Slivered almonds (Sliced almonds also work well.) |
| 1 cup | Basil pesto (See my easy pesto recipe!) |
| 1 cup, diced | Cheddar cheese (I also like to swap out by using mozzarella or feta) |
Place all ingredients in a large bowl.
Toss together, and enjoy!
I often like adding grape or cherry tomatoes (sugar gloss tomatoes are also delicious and sweet!). Bell peppers work well too and add vegetables to this salad.
You could substitute baby spinach for kale. Use baby kale leaves as they are tender and less bitter, especially for salads.
A complete meal by itself or pair with other items as a side salad.
This salad keeps well in the fridge for up to 5 days.
| Fruit | 0.5 |
| Grain | 1.4 |
| Meat Alternative | 0.2 |
| Milk Alternative | 0.2 |
| Vegetables | 0.2 |
