Spinach Pasta Salad

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.

Spinach Pasta Salad

I am a big fan of easy dinner recipes and this garlicky pasta salad with spinach 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.

For even more bonus points, the salad also holds well at room temperature for picnics, potlucks, and barbecues. That’s a make-ahead potluck dish win for sure!

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.

Spinach Pasta Salad Recipe

1. 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.
2. 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.
3. 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.
4. 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.

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?

Spinach Pasta Salad

4.59 from 12 votes

Tangy, garlicky, peppery pasta salad stays fresh for days making it perfect for lunches throughout the week or for an easy make-ahead dinner.

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Prep Time: 20 mins

Total Time: 20 mins

Course: Main Course

Cuisine: American

Servings: 8 servings

Ingredients 

• ▢ 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

Instructions

• 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!

Nutrition

Calories: 210kcal · Carbohydrates: 23g · Protein: 4g · Fat: 11g · Saturated Fat: 1g · Sodium: 306mg · Potassium: 235mg · Fiber: 1g · Sugar: 1g · Vitamin A: 1715IU · Vitamin C: 9.3mg · Calcium: 25mg · Iron: 1mg

Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 8/8/17 – recipe notes and photos updated 7/14/21}