Spinach Pasta Salad

Spinach Pasta Salad

This pasta salad is a dish that we serve quit often at the Health Retreat, and is both a crowd and staff favorite. 
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The creamy ranch dressing provides a delectable flavor and richness, while the chopped raw veggies and gluten-free rice pasta keep this salad light and fresh. It’s a fantastic addition to a picnic as a side dish, or the main star. Serves 4-6 This recipe is gluten free


1 package gluten-free brown rice pasta, penne or rotini work best
4-5 cups fresh baby spinach
1 large sweet potato, peeled and diced into ½” cubes
1 red bell pepper, finely diced
3 stalks celery, finely diced
2 medium carrots, grated
½ medium red onion, minced

Vegan Ranch Dressing:
½ cup Veganaise
1 T. lemon juice
1 T. nutritional yeast
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. dried dill, or 1 T. fresh chopped dill
2 tsp. dried chives, or 1 T. fresh chopped chives
Sea salt and fresh ground black pepper to taste


1. Follow instructions on pasta package, and boil until cooked.
2. Steam cubed sweet potato until cooked through.
3. In a large mixing bowl, combine cooked pasta and sweet potato with the chopped raw veggies, and pour in the ranch dressing.
4. Stir in baby spinach, and taste for seasoning.
5. Re-season with salt, pepper, and/or lemon juice if necessary, and serve.

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