Spinach Pasta Salad
Tangy, garlicky, peppery pasta salad stays fresh for days making it perfect for lunches throughout the week or for an easy make-ahead dinner.
Prep Time20 mins
Total Time20 mins
Servings: 8 servings
- 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!
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