For additional recipe ideas, check our our website. Try Member Farmer Juliana's recipe for Baby Spinach and Pea Shoot Salad with Radishes or Roasted Bok Choy with Radish and Lemon (sub Broccoli for Bok Choy!).

Recipe by: Adapted from Joy the Baker
Serves: serves 2-4
Prep Time: Quick & Easy


2 cups spinach leaves

1/2 cup red or easter radish (sliced)

1/3 cup green onions (sliced)

1/3 cup kosher dill pickles (sliced)

1 can tuna in water, drained or 1 can chickpeas, rinsed and drained

1 cup broccoli florets (raw or steamed for 3-5 minutes)

1/5 cups whole wheat elbow pasta, cooked

1/4 cup extra virgin olive oil

1 heaping teaspoon whole grain mustard

2 teaspoons red wine vinegar

1/2 teaspoon medium ground black pepper

0 old cheddar cheese (optional)

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1. In a small bowl, whisk together olive oil, mustard, vinegar and black pepper.  Set aside.

2. Cook up pasta, drain and rinse in cool water.  Chop radishes, green onions, pickles and broccoli.  Drain and crumble tuna (or chickpeas).

3. Toss together the pasta, tuna/chickpeas, vegetables and dressing. Taste and add salt if necessary.  (This recipe is also delicious with small chunks of cheddar cheese.) 

4. When ready to serve, toss the spinach into the pasta salad and enjoy!