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Spinach Pasta Salad Recipe

Spinach Pasta Salad

iamwinfred
This spinach pasta salad recipe is the kind of dish that disappears fast at every potluck, backyard cookout, or weeknight dinner table. Tender pasta gets tossed with fresh baby spinach, juicy cherry tomatoes, briny olives, and crumbled feta, then coated in a bright homemade vinaigrette. It comes together in under thirty minutes, needs no fancy technique, and tastes even better the next day.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 6 servings
Calories 320 kcal

Equipment

  • Large stockpot
  • Colander
  • Salad spinner Large capacity recommended for handling a full bag of spinach
  • Cutting board
  • Chef's knife
  • Large mixing bowl Wide, sturdy bowl for easy tossing
  • Small whisk
  • Measuring cups and spoons
  • Dry skillet For toasting pine nuts (optional)

Ingredients
  

  • 12 oz penne pasta or rotini
  • 6 cups baby spinach roughly chopped
  • 1 pint cherry tomatoes halved
  • 1/2 red onion medium, thinly sliced
  • 1 cup crumbled feta cheese
  • 1/3 cup kalamata olives pitted and sliced
  • 1/3 cup extra virgin olive oil cold-pressed recommended
  • 3 tbsp red wine vinegar
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1/4 cup grated parmesan cheese optional
  • 1/4 cup pine nuts toasted, optional
  • salt and black pepper to taste

Instructions
 

  • Cook pasta in salted boiling water according to package directions until al dente. Drain, rinse with cold water, and set aside.
  • Wash and thoroughly dry spinach in a salad spinner. Roughly chop into bite-sized pieces. Halve cherry tomatoes and thinly slice red onion.
  • Whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper until emulsified.
  • Combine cooled pasta with chopped spinach, cherry tomatoes, red onion, and kalamata olives in a large bowl. Pour vinaigrette over and toss thoroughly.
  • Sprinkle with crumbled feta and parmesan, then gently fold in. Top with toasted pine nuts if desired. Season with additional salt and pepper to taste.

Notes

  • Salt your pasta water generously, since this is your main opportunity to season the noodles themselves.
  • Add the dressing while the pasta is still slightly warm so it absorbs more flavor.
  • Chop the spinach so every bite has an even mix of greens, pasta, and toppings.
  • Toast pine nuts in a dry skillet for a few minutes to bring out their flavor before adding.
  • If making ahead, hold back the spinach and dressing until closer to serving time to prevent wilting.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This salad tastes even better after a few hours in the fridge as flavors meld together.
  • For a vegan version, omit feta and parmesan or substitute with plant-based alternatives.
  • Grilled chicken, shrimp, salmon, or chickpeas all make excellent protein additions.
  • Swap feta for goat cheese or fresh mozzarella pearls for a different flavor profile.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 34gProtein: 9gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 480mgPotassium: 380mgFiber: 3gSugar: 4gVitamin A: 45IUVitamin C: 20mgCalcium: 15mgIron: 10mg
Keyword easy pasta salad, pasta salad with spinach, potluck pasta salad, spinach pasta salad
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