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
- 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.
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.
Tender pasta and mouthwatering flavorful tomatoes are tossed together with a tangy-sweet dressing to make a versatile Best Ever Tomato Pasta that can be served warm, cold, or at room temperature.
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
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
{originally published 8/8/17 – recipe notes and photos updated 8/5/21}
Beth says
Is this meant to serve warm or cold or either?
Mary says
I serve it both ways!
Emily says
Could I substitute something for the red wine vinegar?
Mary says
It will certainly work with a different vinegar, however red wine vinegar is my favorite for this recipe.
Crystal says
We made this again last night. It’s one of our favorite salads. I typically add some chicken to it to make it a heartier meal.
Mary Younkin says
I’m glad you are enjoying the salad, Crystal.
Sue Ridley says
I added1&1/2 teaspoon dried basil
1&1/2 sugar(I used 3/4 packet sweet & low)
Was delicious‼️
Mary Younkin says
I’m so glad you like the salad, Sue!
FSethman says
I love this idea! I made it tonight and added frozen corn (to speed up cooling of pasta), Canadian bacon and shredded cheddar cheese. Absolutely wonderful and I will be making it again!!
Mary Younkin says
I’m so glad you like the salad. I bet it was great with those additions too!
Amanda says
Can I use iodized salt to replace the kosher salt
Mary Younkin says
You will want to use half of the amount for the smaller grains of iodized salt, Amanda.
Darcy says
Made this for the first time tonight. OUTSTANDING! I am gluten free, so used Barilla GF penne. Added tomatoes from the garden. Do NOT leave out the parmesan cheese. It really finishes the dish. I also used minced garlic from a jar, since fresh garlic goes bad on me before I can use it all. I’m taking the leftovers to a winery concert tomorrow…and I won’t share!
Darcy says
Forgot to mention I think this would be delish cold, warm or hot. One of my new favorites.
Mary Younkin says
We love it all of those ways, Darcy!
Mary Younkin says
I’m so happy to hear that you love it, Darcy!
Theresa Day says
Hi Mary!
I am going to give this a try soon. This recipe says 8 servings but doesn’t indicate the size of those servings. 1/2 cup, 1 cup, 1 1/2 cups? Could you also tell us how many total cups this makes for planning container size to take one 8 servings size recipe? I like to have that information on recipes so I can whip one up for a small gathering or a big party size amount. My Pyrex Ribbed Bowl (4) Set has 1 each 3-cup (750 mL), 6-cup (1.5 L), 10-cup (2.5 L), 4.5 qt (4.5 L).
Thanks so much for sharing this recipe. It makes a beautiful salad and I can’t wait to give it a go!
Kind regards, Terry Day, Hampton, Virginia
Mary Younkin says
Theresa – As a general rule of thumb 8 oz. of uncooked pasta will yield about 4 cups of cooked pasta. Then with the spinach and tomato added, I would plan on a serving size to be 3/4-1 cup per person. In terms of a bowl, the 10 cup one should work fine. My rule of thumb with mixing though is if in doubt go bigger you can always dump it into something small to serve and store. Enjoy!