Ingredients30 m servings 239 cals
- Cook pasta in a large pot according to the package directions, adding the asparagus the last 2 to 3 minutes of cooking or until crisp-tender. Drain pasta and asparagus; rinse with cold water and drain again. Transfer to a very large bowl. Add Strawberry-Yogurt Dressing (see below) and toss to combine.
- Gently fold in the strawberries and spinach. Transfer to a serving bowl and sprinkle with goat cheese.
- Strawberry-Yogurt Dressing: Stir together VOSKOS(R) Nonfat Strawberry Greek Yogurt, balsamic vinegar, and red onion in a bowl. Serve immediately or chill up to 24 hours.
Per Serving: 239 calories; 4.6 g fat; 38.6 g carbohydrates; 11.3 g protein; 10 mg cholesterol; 84 mg sodium. Full nutrition
ReviewsRead all reviews 3
Not sure why this got such low ratings. I really liked it, though I made it with some minor variations - like no feta cheese, about twice the (adult) spinach, and Danon's strawberry yogurt inste...
I followed the recipe exactly. Everything was fresh and tasted good and looked so nice. Here's the wrong part; it says right in the directions that it can be made ahead of time. I made it on a S...