Vegetarian Spinach Pasta Salad with Florida Orange Juice Poppyseed Dressing - Florida Citrus

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
• 1/4 cup pecan halves
• 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
• 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.
• Salad , Side Dish
• Entree
• Entree , Sauce
• Holiday , Entree , Sauce
• Holiday , Appetizer , Entree
• Holiday , Side Dish
• Appetizer , Entree , Snack
• Side Dish