This Spinach Pasta Salad is a tangy, garlicky, peppery pasta salad that I can’t seem to stop making and eating on repeat. The combination of crisp, fresh spinach with the chewy pasta and the tangy dressing is simply irresistible.
I am a big fan of easy dinner recipes and pasta salad is a perfect example of that.
As an added bonus, it keeps nicely in the refrigerator for several days making it perfect for a casual dinner that you can prep early in the day or the day before. This Spinach Pasta Salad also holds well at room temperature for picnics, potlucks, and barbecues.
If you caught the Garlic Lover’s Potato Salad I shared last month, you might recall that I’ve partnered with NESTEA to share simple dinner solutions with you this summer.
Anyone who has been reading this blog for more than a few days knows that I love sharing flavorful recipes that come together with a minimum of fuss. Today’s pasta salad is the all-around perfect meal for any occasion all summer long. Go ahead and make it now. You can thank me later.
Pasta Salad Recipes
Pasta salad is one of the easiest make-ahead meals for lunch or dinner. Throughout the summer, you’ll find me tossing an easy pasta salad recipe together and then eating over the next few days.
This Creamy Pasta Salad has been a reader favorite for years now and it’s also a family favorite. Have you tried it yet?
Light and tangy Italian Pasta Salad is great on its own for a meatless meal and it’s also terrific with burgers or grilled chicken.
I have this Turkey Cranberry Pasta Salad by Spend with Pennies on my must-try list for the holidays this year. It sounds absolutely delicious.
My sister Jenny is going to love this Israeli Pasta Salad by The View from Great Island. It is loaded with flavor and keeps well in the fridge for several days.
Bacon Ranch Pasta Salad is a kid favorite that the adults love as well. Filled with bacon and cheddar cheese, then tossed with a creamy ranch dressing, what’s not to love?
Pasta Salad Recipe
Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
While the pasta is cooking, slice the onions and mince the garlic. (I use this garlic press.) Combine the onions and garlic in a large mixing bowl.
Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well. Add the tomatoes and spinach.
Toss everything together to mix well and sprinkle generously with salt and pepper. Taste the salad and add more salt and pepper, as needed. Sprinkle with Parmesan, if desired.
- 8 ounces bowtie pasta
- 1/2 very small red onion thinly sliced and cut into 1-inch pieces, about 1/4 cup
- 3 large cloves garlic minced
- 6 tablespoons olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 4 cups baby spinach
- 2 cups grape tomatoes halved
- grated fresh Parmesan optional
- Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
- While the pasta is cooking, place the onions and garlic in a large mixing bowl. Add the olive oil and vinegar to cover the onions. When the pasta has been drained, add it to the mixing bowl and toss well. Add the tomatoes and spinach.
- Toss everything together to mix well and sprinkle generously with salt and pepper. Taste the salad and add more salt and pepper, as needed. Sprinkle with Parmesan, if desired. Enjoy!
{originally published 8/8/17 – recipe notes updated 3/11/19}
Disclosure: I’ve partnered with NESTEA to share this recipe with you for #SimpleSolutions #NewNestea and @NESTEA. Thank you for supporting the brands that make Barefeet In The Kitchen possible. As always, all thoughts and opinions are my own.
