This post may contain affiliate links. Please read our disclosure policy.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 8/8/17 – recipe notes and photos updated 8/5/21}
I really love this idea of a healthier pasta salad that has spinach in it! Makes it so much more well rounded! It looks great 🙂
I made this salad today just like the recipe suggested and my; delicious!!
My husband love it and I will be making this again for the family.
Thank you
LOVELY post. Yum!
Yum!! I love sneaking in spinach whenever I can! This looks amazing! Great recipe 🙂
I’ve made something similar and use sun dried tomatoes instead of tomatoes and I add chick peas. You can eat it hot or cold. Love this salad.
Looks yummy.
How many servings – I am on WW and need to calculate the points
This is 8 servings.
can I use regular viniger
The flavor will be a little different, but that should work.
I love the spinach salad recipe!!! Thanks a bunch!
Unbelievably good, fast and easy! I can’t wait to make this again!
Love your recipes and I would love to get some in my email thanks again
Any hints on making a day ahead?
Do all your chopping, slicing and boiling of the pasta ahead of time…this can be served hot or cold as stated by other folks on this thread. Keep everything separate and combine at the last minute.
I just started eating spinach and looks yummy. Gotta make this soon
Delicious! Instead of Parmesan I added about 1/2 cup crumbled feta and 1/2 cup sliced kalamata olives.
I love this recipe! It looks delicious. Another kitchen tip, the PC Close &Cut would make slicing those grape tomatoes a breeze. I will be trying this soon.
How long will this salad keep in the fridge?
It should be fine for 2-3 days.
Do you mix while pasta is hot? States do not rinse so after you drain water add to dressing? Also do you trim stems from spinach? Thank you!
Yes, mix while the pasta is hot and that will slightly wilt the spinach. Trimming the stems from the spinach is optional. (I usually do, but it isn’t required.)