Spinach, Tomato & Pasta Salad

The green of the spinach and peas, and the red of the tomatoes, would look very festive with tricolor fusilli or radiatore pasta.

3 tablespoons red wine vinegar
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons light mayonnaise
1-1/2 teaspoons oregano
1 clove garlic, minced
6 ounces fusilli pasta
3 cups loosely packed torn spinach leaves
2 cups diced tomatoes
1 package (10 ounces) frozen peas, thawed
1 tablespoon chopped almonds, toasted

1 In a large bowl, combine the vinegar, honey, mustard, mayonnaise, oregano and garlic, and whisk to blend.
2 In a large pot of boiling water cook the pasta according to package directions. Drain. Add the pasta to the bowl with the dressing. Toss to combine.
3 Add the spinach, tomatoes, peas, and almonds, and toss well. Makes 4 servings

Makes Makes 4 servings

Per serving: 311 calories, 3.4g total fat (0.3g saturated), 0mg cholesterol, 6.8g dietary fiber, 54g carbohydrate, 11g protein, 419mg sodium.