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 ¼ 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}
Bonnie says
Please advise how many servings does the pasta salad yield per recipe.
Mary says
8 servings
Annie says
Any idea how many calories??
Amelia says
the dressing was not enough to cover the entire salad. It was dry. I had to make double to get it covered
Shireen says
It sounds like the pasta is still warm when you add it and everything else to the oil and vinegar mix. Is that right? Do you serve warm or refrigerate? Thank you.
Mary says
Yes, you’ll add the pasta warm. I typically serve it at that time, but it’s also delicious after chilling in the refrigerator. It works both ways.
Brenda says
Oooh sounds so good
Debi says
I added garbanzo beans and mixed got peppers. Yum! Can always add spices but not inclined today.
Betsy says
Hi..do you add the pasta in while it’s still warm?
Mary says
Yes, I do.
Julie says
Having to adhere to a strict daily 1500 mg sodium diet because of congestive heart failure, would you consider adding nutritional information to your recipes? It would be a huge help in meal planning and preparing sodium substitutions. Thank you.
Connie says
Can I use regular salt
Mary says
Sure, you’ll just want to use a little less salt than listed in the recipe.
Angela Boston says
Tryed this salad ,family loved it!
Marge says
I made this recipe with cheese tortellini and use feta cheese was. Delish….
Patricia Nuckols says
This looks amazing and so colorful.
Shelby says
Will try today
Brittany Lauren says
Loving it! Such a tummy meal on a hot day! -Britt